Ingredients
4 zucchini
1 tablespoon olive oil
1 small onion finely chopped
2 cloves garlic minced
1/4 teaspoon crushed rosemary
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
1 cup marinara
1 cup shredded mozzarella
1/2 cup shredded provolone
1/3 cup mini pepperoni
1/4 cup sliced black olives
chopped fresh basil for garnish
Instructions
Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy cleanup.
Slice the zucchini in half lengthwise. Using a small spoon, scoop out the seeds and a little bit of the flesh, leaving about 1/4 – 1/2 inch of flesh on the zucchini. Place the prepared zucchini scooped outside up on the prepared baking sheet.
Heat oil over medium heat. Add the onion and cook until soft, approximately 5 minutes. Reduce heat to low. Add minced garlic, rosemary, thyme, and oregano; cook for 1 minute, stirring constantly.
Remove the pan from the heat and let it cool for a few minutes. Stir in marinara, 3/4 cup mozzarella, and 1/4 cup provolone. Scoop the sauce/cheese mixture into the zucchini. Sprinkle with remaining cheese, and top with mini pepperoni and sliced black olives.
Bake in a preheated oven for about 15 -20 minutes or until the cheese is melted and lightly browned. Garnish with chopped fresh parsley and serve promptly.