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Recipe Courtesy of St. Joseph Hospital


  • 2 zucchinis, cut into thin rounds
  • 1 handful of grape tomatoes, sliced
  • 1/4 cup mini pepperoni, sliced
  • Kosher salt and fresh ground pepper, to taste
  • 1/2 cup shredded mozzarella
  • 1 tablespoon Italian seasoning
  • Fresh chopped parsley, optional


  • Preheat oven to broil.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add zucchini rounds and cook until slightly golden, about 1-2 minutes on each side. Work in batches if necessary. Season with salt and pepper to taste.
  • Place cooked zucchini rounds onto a large baking sheet lined with aluminum foil or parchment paper.
  • Top each zucchini round with mozzarella, then mini pepperoni slices and tomato. Sprinkle Italian seasoning on top.
  • Place into oven and broil until cheese has melted, about 1-2 minutes.
  • Garnish with fresh chopped parsley, if desired.
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