Smaller zucchini cook up more tender, and their skin is less tough and not bitter like oversized zucchini.
Choose zucchini that is firm and free of cuts and blemishes.
Different cooking times will produce slightly different results. 15 minutes of cooking time will produce zucchini that are slightly crisp tender, while 20 minutes of cooking time will produce a softer, more tender zucchini.
Use any good melting cheese like mozzarella, provolone, provel, or fontina. If desired, top with grated Parmesan or grated Romano.
If you can not find mini pepperoni, substitute regular-sized chopped pepperoni.
Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power.
Nutrition
Calories: 294kcal | Carbohydrates: 14g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 883mg | Potassium: 815mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1034IU | Vitamin C: 42mg | Calcium: 324mg | Iron: 2mg
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