Preheat your oven to 400°F (200°C) to allow it to heat evenly throughout. Meanwhile, spray a standard-sized muffin pan with olive oil to prevent the stacks from sticking during baking.

In each greased muffin pan slot, begin by placing a layer of zucchini rounds. Spread about 1 teaspoon of marinara sauce over the zucchini, then add a slice of salami or pepperoni if using. Add a layer of shredded mozzarella cheese on top. Repeat this process two more times, making three layers in total, with sauce and cheese on each layer. If desired, add extra salami or swap in some sliced turkey between layers for variety. Sprinkle the tops of each stack with dried oregano and crushed red pepper flakes for extra flavor before baking. Don’t worry if the stacks look tall; they’ll shrink as they cook. I like to be generous with the cheese for a truly gooey, pizza-like result.

Place the muffin pan in the preheated oven and bake for 20-22 minutes, or until the tops of the mozzarella cheese appear golden brown and bubbling. Once done, remove the muffin pan from the oven. Use a fork to carefully lift each zucchini pizza stack out of the pan immediately. Serve warm and enjoy!