Pepperoni Stuffed Zucchini

SINGINGCHEF

"One of our favorite fall dishes. It is a great combo of sweet and salty. Very easy to make."
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Ingredients

25 servings
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Original recipe yields 0 servings



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Directions

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  1. Cut zucchini horizontally down the center. Shell out most of the inside, and put insides in a skillet. Place shells on cookie sheet. Dice onion and pepperoni, add to the skillet. Cook mixture on medium heat for 3 minutes. Pour mixture back into shells. Sprinkle with the cheese. Bake at 375 for 12 minutes. Eat while hot.

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