Cheesy Hasselback Zucchini Pizzas

Skip the crust and grab a zucchini! These Cheesy Hasselback Zucchini Pizzas are guaranteed to impress and SO easy to make!

Skip the crust and grab a zucchini! These Cheesy Hasselback Zucchini Pizzas are guaranteed to impress and SO easy to make!

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.


Skip the crust and grab a zucchini! These Cheesy Hasselback Zucchini Pizzas are guaranteed to impress and SO easy to make!

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

Cheesy Hasselback Zucchini Pizzas
4.91 from 10 votes

Cheesy Hasselback Zucchini Pizzas

Skip the crust and grab a zucchini! These Cheesy Hasselback Zucchini Pizzas are guaranteed to impress and SO easy to make!

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! They’re a great party appetizer or a fun main course on pizza night.

Course Appetizer, Main Course
Cuisine American
Keyword Hasselback Zucchini Pizzas
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 serving
Calories 153 kcal
Author Jenn Laughlin – Peas and Crayons


  • 1 zucchini squash
  • 2-3 deli slices of mozzarella cheese (see notes)
  • 12-14 slices pepperoni (turkey or regular)
  • 1/8-1/4 tsp crushed red pepper flakes
  • parsley to garnish (optional)


  1. Preheat oven to 425 degrees F.
  2. Wash and dry your zucchini, then slice off the ends.
  3. Line up a chopstick on both sides of the squash and slice until you hit the stick.
  4. 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.
  5. Slice each zucchini in half for easy-to-stuff portions.
  6. Line a baking sheet with foil, then arrange your squash on top.
  7. Next, stuff cheese and pepperoni between each tasty little zucchini disc, alternating each for cheesy pepperoni pizza deliciousness in every bite!
  8. Season with red pepper flakes and top with another sheet of foil.
  9. Pinch + fold along the sides to make a foil pouch.
  10. 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.
  11. Bake at 425 degrees F for 20 minutes if al-dente zucchini is desired, and 5-10 min longer for softer zucchini.
  12. 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 10 minutes for more tender zucchini. Easy peasy + totally customizable!

Recipe Notes

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.

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!

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Cheesy Hasselback Zucchini Pizzas
Amount Per Serving
Calories 153 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Cholesterol 25mg8%
Sodium 442mg19%
Potassium 579mg17%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 5g6%
Protein 8g16%
Vitamin A 466IU9%
Vitamin C 35mg42%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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:

Cheesy Hasselback Zucchini Pizzas - HOW TO!
Cheesy Hasselback Zucchini Pizzas

Hasselback Zucchini Tips + Tricks

Get ready to hasselback your zucchini like a PRO!

Grab a pair of chopsticks!

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!


There are a few tasty veggie-pepperoni options on the market currently! Give them a try if you’d like! You could also skip the pepperoni entirely and just use cheese. They’re also amazing dunked in marinara or pizza sauce!

Pair these low-carb gluten-free cheesy hasselback zucchini pizzas with a veggie loaded side salad or some tasty grilled veggie kebabs!

Your pizza dreams have come true with these Cheesy Hasselback Zucchini Pizzas! This tasty foil-baked side is guaranteed to impress and SO easy to make!

hungry for more?

If you get a chance to try these Cheesy Hasselback Zucchini Pizzas, let me know!

You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!

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Recipe Rating


  • Jessica W

    4 stars
    We made this last night and it was so good! I spooned a bit of pizza sauce into each fold of the zucchini and stuffed a slice of tomato and spinach as one of the alternating ingredients in the fold. My zucchini ended up more like bridges than boats but they were still cute and yummy.

  • Beth

    5 stars
    I finally made this recipe a few days ago – very easy & really yummy! I made extra, & put it into the fridge — it was also good reheated. It’s the easy meals that will help me stay on-track, so this recipe will be a new fave! Thank you for posting the recipe.

    • So super happy you’re enjoying the recipe Beth, thank you!!

  • AMB

    5 stars
    Tried this recipe tonight and it actually turned out pretty good. The zucchini fell over while cooking and the cheese melted out the side, but that aside, it tasted yum. I cooked it for 17 minutes initially and allowed 5 minutes or so for it cool within its foil wrapper. But it wasn’t cooked quite well enough, so I set it back in the oven for about 5 more minutes. Al dente achieved. 🙂

    • Oven times cqn vary a bit so I’m stoked you found that perfect cook time for al dente zucchini! Thanks AMB! xoxo

  • Adrienne

    5 stars
    This was amazing! Thanks so much!

  • Christy

    5 stars
    We are flooded with zucchini right now and your recipe saved dinner tonight. Delicious and easy. Thank you! Whew.

    • Aww yay! I’m happy some of that zucchini overload made it to your plate in the form of these little pizza bombs! Thanks Christy! 🙂

  • Fairlight

    5 stars
    Stellar! I was going meatless tonight so marinated some crimini mushroom slices in Braggs & pepper flakes, salt and pepper on roma tomato slices and alternated those with cheese. Thank you

    • YUM! That combo sounds dreamy 🙂

  • marissa

    5 stars
    what a good idea I cant wait to make this!

  • I definitely see these on my lunch menu in my near future!!

    • Ohmygosh Holly you’ll LOVE them! 🙂

  • 5 stars
    I’ve heard of hasselback potatoes, but hasselback zucchini? That’s awesome. What a great idea for in a few weeks now when everyone’s garden starts spitting out a dozen zucchinis a day.

    • Except my garden because my zucchini plants seem to be sterile… WAHHH!!!! The horror! Hehe I’ll try again next year. Hope you get a chance to try the recipe Joyce – it’s so ridiculously tasty! 🙂

  • Paige c

    You must go to sucre in Nola for the best desserts in town! Rum house is also a favorite of mine, best tacos and sides around. I also live arnauds, galetois, and commanders place for fancier meals. Also- la crepe nanou, st James cheese company and sake cafe are good!

    • You just made my night! Thanks Paige – looking all of these up stat! 🙂

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