Hasselback Zucchini Pepperoni Pizza

• Gluten free

• Meat

  • 40 slices Pepperoni

• Produce

  • 1 tsp Basil, dried
  • 1 tsp Oregano, dried
  • 4 Zucchini, about 6-7 inches, medium

• Condiments

  • 1 cup Paleo pizza sauce

• Baking & Spices

  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese, grated

Found on peaceloveandlowcarb.com

Description

Directions

• 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.

Nutrition