My husband wanted a snack last night so I made him some little “pizzas”…..well, sorta. I used zucchini for my “crust”, added lots of cheese and 1 slice of pepperoni per “slice” and they came out DELICIOUS! Didn’t have the usual watery issues I typically have with zucchini, either. That really surprised me, especially since I used a silicone sheet underneath them to prevent cheese sticking to the pan. Those sheets tend to promote moisture sweating issues. These cooked up beautifully! This snack is suitable for all phases of Atkins, Keto diets, Primal, but not good for Paleo due to the cheese.
NOTE: If you’re not particularly sodium sensitive, you could use 2 slices of pepperoni on each squash slice, leaving them whole. But be aware that’s going to be a very high sodium intake which will make you retain fluids and cause “sausage finger” syndrome. LOL
16 oz. zucchini (I used 2 medium calaba squash, it’s close cousin)
½ c. your favorite low-carb pizza sauce (I use Lucini basil spaghetti sauce)
6 oz. shredded mozzarella cheese
½ c. Parmesan cheese
28-30 slices pepperoni, torn in halves
DIRECTIONS: Line a cookie sheet with either a silicone sheet or parchment. You could also use a non-stick cookie sheet if you have one. Slice zucchini (skin on) as thinly as possible (I got 28 slices using a Rival slicer). Preheat oven to 350º. Place zucchini slices side-by-side in the lined pan. Using a brush, brush each slice of the squash with a wee bit of the pizza/spaghetti sauce. There should be just enough sauce to lightly coat each slice (you do not want too much or these will be “soupy”). Sprinkle mozzarella cheese evenly on the tops of the slices. Next sprinkle the Parmesan evenly on top. Tear the pepperoni slices in halves and place 2 halves on each slice of zucchini. Pop into preheated 350º oven and bake for about 30 minutes or until cheese and pepperoni are just lightly browned. If you sliced your zucchini thin enough, it will also be done. Remove and serve at once, as they cool off quickly.
NUTRITIONAL INFO: Makes 28 slices or fourteen 2-slice servings. Each serving:
8.1 g fat
2.69 g carbs, .74 g fiber, 1.95 g NET CARBS
7.23 g protein
376 mg sodium (cheese & pepperoni are VERY high in sodium)