Pepperoni Pizza Hasselback Zucchini
Pepperoni Pizza Hasselback Zucchini is a great way to get the kids to eat their veggies. This stuffed zucchini recipe is a sure-fire family winner.
Servings: 4 servings
Calories: 314kcal
Equipment
- chop sticks OR
Ingredients
- 2 medium zucchini
- 1 package (5 ounces) sliced pepperoni
- 1 package (8 ounces) sliced provolone cheese
- 2 tablespoons olive oil
- 1½ cups prepared marinara sauce
- 2 cups grated Parmesan cheese
- 2 teaspoons kosher salt or to taste
- 1 teaspoon black pepper
Instructions
- Preheat oven to 400° Fahrenheit
- Using a sharp knife and a cutting guide, slice the zucchini into ¼" slices all along the length of the zucchini making sure not to slice all the way through.
- Gently pry the slices apart (being careful not to break the zucchini) and stuff each of the cuts with a slice of pepperoni and a slice of provolone that has been cut into quarters.
- Drizzle the stuffed zucchini with olive oil and season with salt and pepper.
- Spoon the marinara sauce over the zucchini in the baking dish and top evenly with the grated Parmesan cheese.
- Bake uncovered in a preheated oven for 30-35 minutes. Remove and cool for 10-15 minutes before serving.
Notes
I don't recommend freezing this completed dish as it will be mushy when thawed.
Store leftovers in an air tight container in the refrigerator for up to 5 days.
Reheat in a 350 degree oven or covered with plastic wrap in a microwave.
Nutrition
Serving: 1serving | Calories: 314kcal | Carbohydrates: 14g | Protein: 17g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 2487mg | Potassium: 629mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1031IU | Vitamin C: 24mg | Calcium: 475mg | Iron: 2mg
