Slice off both ends of zucchini and discard. Line up chopsticks on either side of zucchini, then carefully make 1/4” slices, making sure your knife hits the chopsticks. Repeat with remaining zucchini.
Place zucchini on a parchment-lined, rimmed baking sheet and bake until pliable, 10 minutes. Let cool until you can handle, then, alternating with pepperoni and mozzarella, stuff the slices of zucchini. Sprinkle each with a pinch of Italian seasoning and 1 tablespoon Parmesan. Bake until cheese is melty and pepperoni is crispy, 10 minutes more.
Serve with marinara for dipping.
Nutrition (per serving):
220 calories, 17 g protein, 11 g carbohydrates, 2 g fiber, 3 g sugar, 12 g fat, 7 g saturated fat, 500 mg sodium
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