YUMMY and Easy Pizza Stuffed Hasselback Zucchini

easy pizza stuffed hasselback zucchini -before baking

You’ve most likely had (or seen) Hasselback potatoes, sliced and stuffed with cheese and toppings. It’s SO good, but SO full of carbs.

How about combining the delicious flavors of cheesy pepperoni pizza with a roasted zucchini instead! It’s easy, and the best way I’ve served zucchini lately. It’s also perfect for this summer when gardens are brimming with zucchini!

This keto friendly idea is super easy to make! Just grab some zucchini, a baking sheet covered with parchment paper, and pizza ingredients!

easy pizza stuffed hasselback zucchini - ingredients

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Easy Pizza Stuffed Hasselback Zucchini
An easy zucchini pizza stuffed appetizer the entire family will enjoy!
Votes: 0
Rating: 0
Rate this recipe!
Course Side Dish, Snack
Cuisine Italian
Prep Time 15
Cook Time 25-30
Servings
Ingredients
  • 4 zucchinis medium-sized
  • 4 slices provolone cheese
  • 24 pepperoni slices
  • 1/2 teaspoon Italian seasoning
  • 3 tablespoons Parmesan cheese grated
  • low sugar marinara for dipping *optional
Course Side Dish, Snack
Cuisine Italian
Prep Time 15
Cook Time 25-30
Servings
Ingredients
  • 4 zucchinis medium-sized
  • 4 slices provolone cheese
  • 24 pepperoni slices
  • 1/2 teaspoon Italian seasoning
  • 3 tablespoons Parmesan cheese grated
  • low sugar marinara for dipping *optional
Votes: 0
Rating: 0
Rate this recipe!
Instructions
  1. Preheat oven to 400 degrees.
  2. Cut ends off zucchini. Use a knife to make 1/4-inch cuts down the zucchini, making sure not to cut zucchini all the way through. Tip: Place a chopstick (or something similarly shaped) on each side of zucchini, to help block the knife from cutting all the way through.
  3. Place all four zucchinis on a parchment paper covered baking sheet. Bake for about 12 minutes so it's tender enough to open slightly for stuffing.
  4. Remove from oven and let cool.
  5. Cut cheese into smaller pieces, and place between every other slice of zucchini. Same with the pepperoni. I used about one slice of cheese and 6 slices of pepperoni for each zucchini.
  6. Sprinkle all with Italian seasoning, salt, pepper, and grated Parmesan cheese.
  7. Put back in the oven for another 10-15 minutes until the desired done-ness. ( Note: Your total cook time will depend on the size of the zucchini.)
  8. Serve by itself, or with some low sugar marinara sauce or ranch dressing.
Recipe Notes

Recipe adapted from delish.com

easy pizza stuffed hasselback zucchini - after baking and on a plate

What a seriously delicious and FUN way to serve zucchini!

My daughter had fun helping me, and we all enjoyed this idea! We used provolone cheese, but you can pick any cheese that you’d like. There are definitely other ingredients you can consider using, like bacon instead of pepperoni, or Ranch instead of marinara for dipping. Enjoy!


Nutrition Facts
Easy Pizza Stuffed Hasselback Zucchini
Amount Per Serving
Calories 49 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Cholesterol 9mg 3%
Sodium 169mg 7%
Potassium 13mg 0%
Total Carbohydrates 0.4g 0%
Sugars 0.1g
Protein 4g 8%
Calcium 13%
* Percent Daily Values are based on a 2000 calorie diet.


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4 Comments

  • Megan

    I’m not sure if I understand the “Nutritional Value.” I read through the recipe again to see if I could find a serving size, but I couldn’t. Is the serving one zucchini with toppings? The calorie count seems low for if it includes pepperoni and cheese. It seems that the carb count would be higher for one medium zucchini. Thanks for any help you can provide! Love your recipes!!

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