Instructions

• Preheat to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
• Trim the ends, then slice each zucchini lengthwise into flat, rectangular planks about ½ inch thick.
• Arrange the planks on paper towels and sprinkle them lightly with about ½ teaspoon salt. Let sit for 10 minutes, then pat them thoroughly dry.
• Place the zucchini on the baking sheet. Brush both sides with olive oil and season with the remaining salt. Bake for 8–10 minutes, until slightly tender but still firm. Carefully drain or blot away any released liquid.
• Spread about 1 tablespoon pizza sauce over each plank, leaving a small border. Top with mozzarella, pepperoni or other toppings, Italian seasoning, and Parmesan.
• Return to the oven for 6–8 minutes, until the cheese is melted and bubbling. Broil for 1–2 minutes if you want the cheese browned, watching closely.
• Let the zucchini pizzas rest for 3 minutes. Garnish with fresh basil and serve warm.
Avoid adding too much sauce or too many watery toppings, as zucchini is naturally moist.