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.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Italian Main Course, Vegetable - Side Dish, Vegetable Recipes
Cuisine: Italian-inspired
Diet: Low Calorie
Servings: 4 servings
Calories: 314kcal
- 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
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.
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.
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