Cut the zucchini in half lengthwise and trim off the ends. Then carefully scoop out the seeds of the zucchinis with a spoon.
Place the zucchinis in a 9X13 baking pan with the skins on the bottom of the pan. Drizzle the olive oil over the zucchinis and season with the salt. Bake for 12-15 minutes until the zucchini is soft.
Then spoon the pizza sauce (approximately 1 tbsp on each spear) into the zucchini shells and top with the shredded mozzarella cheese and mini pepperonis.
Bake for an additional 5 minutes to melt the cheese.
Top with the grated parmesan cheese and they are ready to enjoy!
Notes
*Refrigerate the leftovers in an air tight container for up to 5 days.
*You can easily top these with your favorite pizza toppings. Browned sausage, mushrooms, diced onions, olives and any veggies of your choice would be delicious on these zucchini boats.