Cheesy Hasselback Zucchini Pizzas

• Meat

  • 12 slices Pepperoni

• Produce

  • 1 I've included the measurements per zucchini. double
  • 1 Parsley
  • 1 Zucchini squash

• Baking & Spices

  • 1/8 tsp Red pepper flakes

• Other

  • 3 Deli slices of mozzarella cheese (see note below

Found on peasandcrayons.com

Description

Ingredients

• 1 zucchini squash
• 3 deli slices of mozzarella cheese (see note below)
• 12-14 slices of pepperoni
• 1/8-1/4 tsp red pepper flakes
• parsley to garnish (optional)
• NOTE:!
• For this recipe you can use sliced cheese or grated cheese. Both work great, but I find using slices the easiest. I purchased deli-sliced mozzarella and cut each square into quarters. Depending on the size of your zucchini, the amount of cheese and pepperoni may vary just a smidgen.
• SERVING SUGGESTION:!
• Ive included the measurements per zucchini. Double, triple, or quadruple the recipe as needed and make as much or as few as youd like!

Directions

• Preheat oven to 425 degrees F.
• Wash and dry your zucchini, then slice off the ends.
• Line up a chopstick on both sides of the squash and slice until you hit the stick.
• Start at one end and keep slicing into discs (without cutting all the way through the squash) until youve reached the other end. Repeat for remaining squash. If youre making extra.
• Slice each zucchini in half for easy-to-stuff portions.
• Line a baking sheet with foil, then arrange your squash on top.
• Next, stuff cheese and pepperoni between each tasty little zucchini disc, alternating each for cheesy pepperoni pizza deliciousness in every bite!
• Season with red pepper flakes and top with another sheet of foil.
• Pinch + fold along the sides to make a foil pouch.
• The foil pouch will not only help the zucchini cook quicker by steaming the squash, but will also keep the cheese melty and prevent it from browning.
• Bake at 425 degrees F for 15 minutes.
• Allow to rest/steam covered in foil for an additional 5 minutes --- this was my perfect idea of al-dente. They were tender yet still firm - no soggy zucchini here! If you find youd like yours softer, pop it back in the oven for 5-10 to soften further. Easy peasy!