Name: Hasselback Zucchini Pepperoni Pizza
Ingredients: 4 medium zucchini, about 6-7 inches; olive oil; sea salt and black pepper; 40 slices pepperoni, halved; 1 cup Paleo Pizza Sauce (Get the recipe here); 1 cup mozzarella cheese, shredded; 1/4 cup Parmesan cheese, grated; 1 tsp dried oregano; 1 tsp dried basil (I use this brand)

Ingredients

Scale

4 medium zucchini, about 6-7 inches
olive oil
sea salt and black pepper
40 slices pepperoni, halved
1 cup Paleo Pizza Sauce (Get the recipe here)
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 tsp dried oregano
1 tsp dried basil (I use this brand)

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Instructions

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

Notes

12.4g net carbs per serving

Nutrition

Serving Size: 1 Hasselback Zucchini
Calories: 292
Sugar: 5.4g
Sodium: 569mg
Fat: 19g
Saturated Fat: 7.6g
Carbohydrates: 14.5g
Fiber: 2.1g
Protein: 15.4g