| 7 | 20 | 22 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 20 |
| 1 dash | Italian herb seasoning, McCormick |
| 1/4 cup | Marinara pasta sauce |
| 1/2 cup, shredded | Mozzarella cheese, partially skimmed (or vegan cheese) |
| 3 spray (about 1/3 second) | Olive oil cooking spray |
| 1/4 cup slices | Pepperoni (halved, optional) |
| 1 dash | Salt and pepper |
| 2 large | Zucchini (cut into 1/4-inch rounds) |
1. Spray both sides of zucchini rounds lightly with nonstick cooking spray. Sprinkle with salt and pepper.
2. Broil or grill the zucchini rounds (grill pan set to medium-high) for 2 minutes on each side.
3. Place cooked zucchini rounds on a large lined baking sheet. Top with small amounts of sauce, cheese and pepperoni pieces, if desired.
4. Broil for an additional 1-3 minutes, or until cheese is melted, careful not to burn. Sprinkle with Italian seasoning and serve warm.
Enjoy!
| Vegetables | 0.5 |
