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Hasselback Zucchini Pizza

Prep 10 min
Total 40 min
Servings 4

Zucchini becomes a fun and tasty side dish when it’s tucked together with pepperoni and baked with all your favorite pizza flavors. Quick and simple—perfect for lazy summer dinners! MORE + LESS -

Cheeky Kitchen

September 20, 2016

Ingredients

small zucchini

pepperoni, cut in half

2/3

cup Muir Glen™ organic pasta sauce

cup mozzarella cheese, shredded or cut into small slices

Fresh basil, for garnish

Steps

Hide Images

1

Heat oven to 375º F.
2

From top to bottom, cut 1/4-inch slits across the top of each zucchini, with each going about 3/4 of the way through.
3

Gently bend zucchini back and slide pepperoni into several slits.
4

Place zucchini on a parchment-lined baking sheet. Spoon pasta sauce across top. Sprinkle with mozzarella.
5

Bake for 35-40 minutes, or until zucchini is tender and cheese begins to brown slightly.
6

Garnish with basil, if desired. Serve and enjoy!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 200

% Daily Value

Total Fat: 22g; 33%
Saturated Fat 8g 42% Trans Fat 1/2g
Cholesterol: 55mg; 18%
Sodium: 880mg; 36%
Potassium: 280mg; 8%
Total Carbohydrate: 6g; 2%
Dietary Fiber 1g 5% Sugars 3g
Protein: 15g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 10%; 10%
Calcium: 20%; 20%
Iron: 6%; 6%

Exchanges:

0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Quick and simple—perfect for lazy summer dinners!

Spring is here! Time to pull out all of those gorgeous spring veggies! Corn, asparagus and zucchini—their season has come. And we couldn’t be more delighted, because we’ve decided to make hasselback zucchini.

Perhaps the most perfect side dish ever, we gave this one a twist—turning it into savory pizza baked slices!

Prepare your forks. Hasselback Zucchini Pizza awaits! Here’s how to make this quick Spring side dish.

Start by cutting four small zucchini into ¼-inch slits. Each slice should go about ¾ of the way through the veggie. Use slow, smooth slices, so you don’t accidentally cut the zucchini right in half.

Now, grab some pepperonis and slice them into halves.

Gently accordion your zucchini backward, opening up the little slits, and press several pepperoni along the spine of your zuke.

The veggie will start to bow naturally backwards. Set it gently on its side on a parchment-lined baking sheet.

A little pasta sauce up top, a few slices of fresh mozzarella (or a sprinkling of the shredded stuff) and this baby is ready to bake. Boom!

In 30 minutes or so, you’ll be saying “Hello, Hasselback!” to these yummy little pizzas.

We created this recipe as a side, but it’s also the greatest quick and mellow vegetarian dinner dish ever!

Whether you decide to serve it up as a side with chicken or roast or salad, or go the easy route and make this your main, whip this one up tonight. So easy and tasty, it’s a must-try keeper.

Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!