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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.

Source: EatingWell.com, April 2017


Recipe Summary

50 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1 zucchini & 2 Tbsp. sauce
135 calories; protein 6.8g; carbohydrates 6.2g; dietary fiber 1.3g; sugars 4g; fat 9.5g; saturated fat 3.1g; cholesterol 16.5mg; vitamin a iu 395.5IU; vitamin c 23.7mg; folate 30mcg; calcium 146.3mg; iron 1mg; magnesium 27.8mg; potassium 351.5mg; sodium 392.5mg; thiamin 0.1mg.

1 1/2 fat, 1 vegetable, 1/2 medium-fat protein