Ingredients:

  • 3 large, firm Zucchinis (Courgettes)
  • 1 teaspoon Fine Sea Salt
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Freshly Ground Black Pepper
  • 1/2 cup Marinara or Pizza Sauce (Use a thick, low-sugar variety)
  • 1 cup Low-Moisture Shredded Mozzarella Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 teaspoon Dried Oregano
  • 1/4 cup Small Diced Toppings (e.g., mini pepperoni, finely diced bell peppers, olives)
  • Optional: Fresh Basil or Parsley for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Trim the ends of the zucchini and slice them into 1/2-inch (1.2 cm) thick rounds. Arrange the rounds in a single layer on a clean wire rack or layered paper towels. Sprinkle generously with sea salt.
  3. Allow the zucchini rounds to sit for 10 minutes to draw out excess moisture. Using paper towels or a clean tea towel, thoroughly pat the top and bottom of each round until completely dry. Do not skip this crucial step.
  4. Transfer the dried zucchini rounds to the prepared baking sheet. Drizzle with olive oil and sprinkle evenly with garlic powder and pepper. Bake for 8–10 minutes, until the zucchini is slightly tender and edges begin to turn golden.
  5. Carefully remove the pan from the oven. Lower the oven temperature to 375°F (190°C).
  6. Spoon about 1/2 teaspoon of marinara sauce onto the center of each warm zucchini round. Top with the shredded mozzarella, Parmesan, chosen diced toppings, and sprinkle lightly with dried oregano.
  7. Return the pan to the oven and bake for another 8–10 minutes, or until the mozzarella is fully melted and bubbling and the edges are deeply golden brown.
  8. Optional: For extra colour, switch to the broiler (grill) for 60–90 seconds, watching carefully to prevent burning.
  9. Remove from the oven, garnish with fresh basil or parsley, and serve immediately while the cheese is still wonderfully gooey.