Ingredients:

  • 2 large Zucchini (approx. 600g), sliced into 1/4-inch rounds
  • 1 tsp Kosher salt
  • 1 tbsp Extra virgin olive oil
  • 1/2 tsp Garlic powder
  • 1/3 cup Low-sugar marinara sauce
  • 3/4 cup Low-moisture shredded mozzarella cheese
  • 1/4 cup Mini pepperoni slices
  • 1 tsp Dried oregano

Instructions:

  1. Arrange zucchini rounds on paper towels and sprinkle evenly with kosher salt. Let sit for 10 minutes to allow osmosis to draw out moisture.
  2. Blot the zucchini rounds firmly with additional paper towels until they feel tacky and dry to the touch.
  3. Preheat oven to 425°F (220°C). In a bowl, lightly coat the dried zucchini rounds with extra virgin olive oil and garlic powder.
  4. Place rounds on a wire rack set over a baking sheet. Bake for 8–10 minutes until edges are golden and centers are firm.
  5. Remove tray and add approximately 1/2 teaspoon of marinara sauce to each round. Top with shredded mozzarella and mini pepperoni slices.
  6. Switch oven to Broil. Place the tray on the top rack for 2–4 minutes until the cheese is bubbly and browned. Garnish with oregano before serving.