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

Cook Time 20

Total Time 25

Servings serving

Calories 153kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

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)

Instructions

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 20 minutes if al-dente zucchini is desired, and 5-10 min longer for softer zucchini.
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!

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