Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
8
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with foil. Slice mozzarella balls in half; set aside.
Bring a small pot of water to a boil. Rinse tomatoes and put in the boiling water for blanching. Remove after 1 minute, let cool slightly, and use your hands to peel the skin; it should slip off easily.
Heat 1 tablespoon olive oil in another small pot. Add garlic and saute until fragrant, 1 to 2 minutes. Add peeled tomatoes, basil, and oregano. Cook tomatoes, breaking up with a spoon, to create a sauce. Let cook while you prepare zucchini.
Whisk egg and water together in a small bowl until mixture is consistent. Put panko in a shallow bowl.
Dip zucchini pieces into the egg-water mixture, then coat both sides with panko.
Heat remaining olive oil in a large skillet over medium heat. Add panko-coated zucchini slices and saute until golden brown, flipping occasionally, about 5 minutes. Transfer to the prepared cookie sheet.
Top each zucchini slice with about 1 teaspoon sauce and 1 pepperoni slice. Place 1 piece mozzarella on top of each zucchini.
Bake in the preheated oven until mozzarella is slightly melted, about 10 minutes. Serve immediately.
Nutrition Facts (per serving)
| 272 | Calories |
| 22g | Fat |
| 9g | Carbs |
| 12g | Protein |
