> 4 medium zucchini
> 1 tsp Italian seasoning
> 1/2 cup low-sodium pasta sauce
> 1/2 cup reduced-fat shredded mozzarella cheese
> 1/4 cup mini pepperoni slices
Preheat oven to 400°F. Line a rimmed baking sheet with parchment. Cut each zucchini in half lengthwise. With a small spoon, scrape out the center of each zucchini.
Place zucchini halves cut-side up on prepared baking sheet. Season each half with salt and pepper and sprinkle the Italian seasoning evenly across halves. Spoon the sauce over zucchini halves and spread evenly. Sprinkle the mozzarella over sauce and top with the pepperoni.
Bake 13–15 min., until cheese is melted and zucchini is tender. Serve immediately.