Ingredients
- 4 medium Zucchini
- ¼ cup olive oil
- 3 tsp Italian Seasoning
- 1 tsp garlic salt
- 1 tsp crushed red pepper flakes (optional)
- ¾ cup pizza sauce (jarred or canned)
- 1 cup shredded mozzarella cheese
- ½ cup mushrooms, chopped
- 1/3 cup mini pepperonis (or regular pepperoni chopped)
Directions
- Preheat grill. Medium heat is great. Line with tinfoil for easy cleanup.
- Slice zucchini in half lengthwise.
- Taking a metal spoon, carefully remove a small amount of the zucchini flesh, creating a boat. Note: You don’t want to take too much flesh out, but just enough to allow sauce and cheese to rest in that spot in a later step.
- In a small bowl, mix the olive oil, Italian seasoning, garlic salt, and red pepper flakes. Using a pastry brush or spoon, brush each side of each zucchini.
- Place the zucchini on the grill, flesh side up. Close the lid and grill for 6 minutes.
- Reduce grill heat slightly (medium-low) and flip the zucchini. Cook for another 6 minutes.
- While zucchini is cooking, mix the pizza sauce, mushrooms, and pepperoni in a small bowl. Preheat oven to 425 degrees.
- Remove the zucchini from the grill and place on a foil lined baking sheet. Spread the pizza sauce mixture on the flesh of each zucchini. Sprinkle with mozzarella cheese.
- Bake for 5-7 minutes until cheese is bubbly and golden brown.
- Season with more Italian seasoning, salt and pepper if desired. Serve immediately.