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Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy clean up.
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 flesh on the zucchini. Place the prepared zucchini scooped out side 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; cooking 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, 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.