Print

Hasselback Zucchini Pepperoni Pizza

This Hasselback Zucchini Pepperoni Pizza is a fun low carb and gluten free spin on traditional pepperoni pizza. Who needs the crust?

5 from 1 reviews

Scale

Ingredients

Instructions

  1. Preheat oven to 375°
  2. Slice the ends off of the zucchini.
  3. Being very careful not to cut all the way through, make slits in the zucchini, slicing about 3/4 of the way down.
  4. Drizzle a little olive oil over top of each one and sprinkle with a pinch of sea salt and black pepper.
  5. Put a slice of pepperoni in eat slit.
  6. Spoon 2 tbsp of sauce over top of each zucchini.
  7. Sprinkle 1/4 cup of mozzarella cheese over top of each zucchini.
  8. Place the hasselback zucchini in a casserole dish and bake for 35 minutes.
  9. Top each one with Parmesan cheese, oregano and basil. Bake for an additional 5-10 minutes.
  10. Use the remaining sauce for dipping.

Notes

12.4g net carbs per serving

Nutrition

shares