Ingredients
2 medium zucchini
1–2 potatoes, very thinly sliced
½ cup marinara or tomato sauce
1 cup shredded mozzarella cheese
2–3 tbsp grated parmesan
1–2 garlic cloves, minced
1 tbsp olive oil
Salt and black pepper
Italian seasoning or oregano
Optional:
Pepperoni/salami slices
Fresh basil
Chili flakes
Instructions
- Prep the zucchini
Wash the zucchini.
Slice crosswise almost all the way through, leaving the bottom intact so it stays together.
Place chopsticks or wooden spoons alongside the zucchini while slicing to avoid cutting through completely. - Fill the slices
Insert thin potato slices between the cuts.
Add small spoonfuls of tomato sauce and cheese between slices.
If using pepperoni/salami, tuck pieces in between as well. - Season
Mix olive oil, garlic, salt, pepper, and Italian seasoning.
Brush over the zucchini. - Bake
Place in a baking dish.
Cover loosely with foil.
Bake at 375°F (190°C) for about 35 minutes. - Finish
Remove foil.
Sprinkle parmesan and extra mozzarella on top.
Bake another 10–15 minutes until golden and tender.
Serving Ideas
Serve with crusty bread
Pair with grilled chicken or pasta
Great as a vegetarian main dish or side
Tip
For easier stuffing, microwave the zucchini for 2–3 minutes first to soften slightly