Skip the crust and grab a zucchini! These Cheesy Hasselback Zucchini Pizzas are guaranteed to impress and SO easy to make!
Right now . . .
Today is looking like a 3 cup day!
What’s your favorite can’t-miss restaurant in New Orleans?
You’re lucky to find me in pants most days.
This is my version of shouting it from the rooftops. Hasselback Zucchini Pizzas are ready to rock your plate, your face, and change pizza night forever. A bold claim, right? They’re that good!
This recipe is so easy that I was able to whip it up effortlessly while 3 little monkeys took over my workspace with play dough. A few minutes of assembly plus a few minutes of baking and BAM! Cheesy gluten-free zucchini pizza deliciousness. All while tending to my herd for the day.
“Aunt Jenn what are you doing? What’s that? Can I have the extra cheese?” “Momma pick up? Cheese please! I take picture too!“
You can serve them up as a side, give them the spotlight and make it a meal, or even toss them together as a speedy appetizer or snack. The possibilities are deliciously endless.
Pizzabilities even… because that’s totally a word.
:: pin it for later ::
I hope you love these cheesy hasselback zucchini pizzas as much as we do! They were inspired by my other recent obsession, Loaded Hasselback Zucchini. After making the loaded baked potato version, a pizza variety was just what the zucchini ordered. They’re fun and flavorful and totally crave-worthy!
Ready to get your hands on these pint-sized pizzas? Here’s the recipe!
Cheesy Hasselback Zucchini Pizzas
5 minPrep Time
15 minCook Time
20 minTotal Time
- 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)
- 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:!
- I've included the measurements per zucchini. Double, triple, or quadruple the recipe as needed and make as much or as few as you'd like!
- 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 you've reached the other end. Repeat for remaining squash. If you're 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 you'd like yours softer, pop it back in the oven for 5-10 to soften further. Easy peasy!
Bake times may vary a smidge from oven to oven. My zukes actually cook faster in this kitchen than in my last one so... factor in some extra minutes if you need them, but I promise these little nuggets of deliciousness cook pretty darn fast! You could even toss them on the grill using the foil pouch method!
Need a few process shots? Not a problem! Here’s my chopstick slicing technique for perfect hasselback zucchini (and potatoes too!) as well as a shot of the stuffed zukes just before baking:
Hasselback Zucchini Tips + Tricks
- I used chopsticks to make hasselbacking these zukes a breeze! You can also use a pair of pencils or snag two wooden spoons or really anything of that nature. They’ll keep you from slicing all the way through the squash and leave you with the perfect edible accordion.
- The longer your zucchini is the more little hassleback “nuggets” you’ll be able to make. Use the above recipe as a guide to make as many servings as you’d like!
- Too hot for the oven? Toss these bad boys on the grill! Since they’re cooked in a foil pouch they are oh-so-easy to cook outdoors!
- Serving a crowd? Slice each zucchini into 4-6 portions after the “hasselback” step, stuff them, then skewer each pint-sized portion using a toothpick. This way guests can easily snack on little bite-sized servings of zucchini pizza. They hold up much better than those flat little zucchini pizza discs that are all over Pinterest plus food is always more fun on a stick!
- Vegetarian? There are a few tasty veggie-pepperoni options on the market currently! Give them a try if you’d like!
Pair these low-carb gluten-free cheesy hasselback zucchini pizzas with a veggie loaded side salad or some tasty grilled veggie kebabs!