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1.
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Preheat oven to 400 F. 2.
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Slice the zucchini into medallions that are just under 1/4 inch thick and line up the slices on a parchment paper lined cookie sheet.
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Make sure they arent overlapping.
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If you dont have parchment paper, make sure you grease the cookie sheet.
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3.
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Sprinkle on the garlic salt and garlic powder.
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4.
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Roast at 400 F for 15 minutes.
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5.
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Take the pan out of the oven and carefully put approximately 1/2 teaspoon of your favorite pizza sauce in the center of each medallion.
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6.
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Place 1 turkey pepperoni slice on about 1/3 of the zucchini slices.
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I aimed for the bigger ones.
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7.
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Stack 2 slices of the sauced zucchini slices on top of each zucchini with pepperoni.
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I used a butter knife and carefully slid it under the cooked zucchini without any issues and then just carefully placed one on top of the other.
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8.
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Top with 1/2 tablespoon of mozzarella.
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9.
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Place back in the oven for another 3 minutes.
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10.
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Serve immediately.
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Note: Depending on how large your zucchini is, the amount of servings may change.
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I calculated the nutritional information based off of 18 servings.
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If you end up with more, you may need to include extra sauce, cheese and pepperoni.
