4 medium zucchini
32 slices pepperoni, or more
8 slices mozzarella, or more, cut into eighths
1/4 c. freshly grated Parmesan
Marinara, warmed, for dipping
Preheat oven to 425°.
Slice off both ends of zucchini and discard. Line up chopsticks on either side of zucchini, then carefully make 1/4” slices, making sure your knife hits the chopsticks. Repeat with remaining zucchini.
Place zucchini on a parchment-lined, rimmed baking sheet and bake until pliable, 10 minutes. Let cool until you can handle, then, alternating with pepperoni and mozzarella, stuff the slices of zucchini. Sprinkle each with a pinch of Italian seasoning and 1 tablespoon Parmesan. Bake until cheese is melty and pepperoni is crispy, 10 minutes more.
Serve with marinara for dipping.