Pepperoni Stuffed Zucchini

One of our favorite fall dishes, it is a great combination of sweet and salty flavors – and very easy to make.

Step: 1

Preheat oven to 375 degrees F (190 degrees C).

Step: 2

Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet.

Step: 3

Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese.

Step: 4

Bake in preheated oven for 12 minutes.

Per Serving: 198 calories; protein 12.1g; carbohydrates 9.2g; fat 13.4g; cholesterol 36.7mg; sodium 546.9mg.

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This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .