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Pepperoni Stuffed Zucchini

Name: Pepperoni Stuffed Zucchini
Prep time: 6 min
Cook time: 19 min
Total time: 25 min
Yield: 1 serving
Cuisine: Italian
Ingredients: 11 oz Zucchini; 1/2 medium onion Onion, diced; 6 tbsp Pepperoni Sausage, diced; 2 tbsp Asiago Parmesan Cheese, grated

A creative, low-carb alternative to pizza where zucchini halves are hollowed out and filled with marinara sauce, cheese, and mini pepperoni slices. Baked until the zucchini is tender and the cheese is bubbly and golden, they offer all the flavor of a pizza with much more nutrition. It’s a kid-friendly way to enjoy more vegetables in a fun, familiar format.

Prep 6 minCook 19 minTotal 25 minUpdated Jul 3, 202625 minLow CarbVegetarianGluten FreeKeto Friendly

Ingredients

11 oz Zucchini
1/2 medium onion Onion, diced
6 tbsp Pepperoni Sausage, diced
2 tbsp Asiago Parmesan Cheese, grated

Instructions

Preheat oven to 375 degrees F (190 degrees C).
Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.
Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.
Bake in preheated oven for 12 minutes.

Storage and Meal Prep Tips

Storage

Store safely

Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.

Meal prep

Plan portions

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Tracking

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Serving size	1 serving
Calories	13 kcal
Protein	0.6g
Carbs	2.8g
Fat	0.1g