Pepperoni Stuffed Zucchini

Pepperoni Stuffed Zucchini


"One of our favorite fall dishes, it is a great combination of sweet and salty flavors -- and very easy to make."

Ingredients 25 m {{adjustedServings}} servings 198 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 547 mg
  • 22%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. Bake in preheated oven for 12 minutes.
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Reviews 52

  1. 63 Ratings

Caroline C

This was ok as written but, with some tweaking, I think it could be really good. First of all, I thought the pepperoni was really bland; some good-quality salty proscuitto would have been better. Some fresh herbs wouldn't have done any harm either. Finally, if you are going to serve it as I did, alongside a sauceless piece of meat, I think a rich creamy Parmesan sauce would be wonderful. I think I'll fiddle around with this, and see what I can do.


We made this recipe as printed only before adding the zucchini and onions into the zucchini boats, sprinked the boat with an Italian blend of cheese, added some Italian seasoning to the zucchini and onion mixture and filled the boat. Then sprinkled more cheese on top. It was delicious.

Andrea Wilson

This was good however, as usual, I modded it to my tastes therefore 4 stars. I microwaved the zucchini prior to cutting for an easier time with that. After scooping out the inside, I placed the boats on a cookie sheet sprayed with Pam and then covered them in garlic salt. (Should have patted dry with a paper towel...) I mixed the zucchini and diced onion with the pepperoni and a TON of garlic salt as I love it. Also salt and peppered it. I layed down pizza sauce and some cheddar (all I had) prior to filling back up the boats. When loaded, sprinkled with salt, pepper, and more cheddar. They were DELICIOUS...thanks for this healthy "pizza".