I hope everyone in the US enjoyed their Thanksgiving and are ready for the holiday season. This is the time of year that can be tricky to stick to a low carb way of eating, but I know with all the resources out there on the internet you’ll be able to succeed. I’ve often thought about posting a round-up of my favorite low carb blogs I’ve bookmarked over the last two years, but I’m not sure if my readers would be interested in that – please let me know if that’s something you’d like to see in the comments! Today’s recipe would be a great easy snack or even a lowkey appetizer or Superbowl party-appropriate dish. I love how simple it is to make yet how delicious and cheesy it is when it’s done.
I sliced the ends off the zucchini and then cut slits about 3/4 inch apart down the length of the vegetable. It’s important to cut these relatively deep in order to stuff the cheese and pepperoni in them later, but you don’t want to cut them so far that the zucchini rip. If they should break, fear not – you can still enjoy this all the same.
I brushed the zucchini with olive oil and sprinkled them with salt and pepper before roasting them in the oven for 25 minutes until soft and tender. I tried to pull the sections apart slightly so the oil and seasonings coated the flesh of the zucchini and not just the skin.
Next I pulled the zucchini out of the oven and let it cool until it could be handled, about 10 minutes. I wrapped each piece of cheese in a slice of pepperoni by forming the pepperoni into a taco shell shape. Then they were stuffed between each slice of zucchini. I placed the zucchini back in the oven and broiled them for about 5 minutes until the cheese was melted and the zucchini was re-heated. These are gooey and tender and totally addicting. I could even eat them as an easy weeknight meal for dinner!