Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and
scoop out insides into a large bowl.
In a large skillet over medium heat, heat some olive oil. Add zucchini and sauté until tender, 6
to 8 minutes, then pour in marinara.
Place hollowed zucchini on a large baking sheet. Spoon on sauce, then top with
mozzarella and mini pepperoni (optional). Bake until zucchini is tender and cheese is golden,about 15 minutes.
Garnish with basil.
4 large zucchini, halved lengthwise
homemade marinara sauce (diced tomatoes simmered with olive oil, salt, little minced garlic and oregano)
2 c. shredded mozzarella
1 c. mini pepperoni (optional)
Chopped fresh basil, for garnish