CHEESY HASSELBACK ZUCCHINI PIZZAS

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
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

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

Instructions
  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.