Turn zucchini into a lower-carb version of pizza with this easy recipe. Using the hasselback technique creates a fun and unique way to stuff zucchini with all the goodness of classic pizza--pepperoni, sauce and melty cheese.
Preheat oven to 425 degrees F.
Spread sauce in an 8-inch-square baking dish. Make crosswise cuts every 1/4 inch along each zucchini, slicing almost to the bottom but not all the way through. Carefully transfer the zucchini to the baking dish. Fill the cuts alternately with pepperoni and mozzarella. (Some cuts may not be filled.) Sprinkle with salt and pepper.
Bake the zucchini until tender, 25 to 30 minutes. Drizzle with oil and top with oregano. Serve with the sauce.
1 1/2 fat, 1 vegetable, 1/2 medium-fat protein
Next time I'm going to try it with black olives and mushrooms.
Love this idea for using up summer zucchini. A vegetable recipe my kids will actually eat!