Use a spoon to scoop the seeds and center out of each zucchini half, leaving a ¼ inch thick zucchini boat.
In a large skillet over medium heat, heat oil. Add scooped zucchini and sauté for about 2-3 minutes, then pour in marinara, stir to combine.
Place the zucchini boats in a large, rimmed baking dish cut-side up.
Sprinkle the zucchini boats with just a touch of garlic salt, then spoon the warmed sauce into the boats evenly, and top with mozzarella, and finally the mini pepperoni.
Bake in your preheated oven until zucchini is tender and cheese is golden, about 15 minutes.
Garnish with fresh basil, or parsley