Preheat your oven to 400 degrees f. and line a large, flat rimmed baking sheet with parchment paper.
Arrange zucchinis cut side up on the prepared baking sheet. If you would like to slightly scoop out the seeds with a spoon, you can. Sometimes I do this step, other times I don't.
Sprinkle cut zucchinis very lightly with sea salt, then roast in your preheated oven for about 8 minutes.
Remove zucchini from oven, then allow to cool for just a minute until easier to handle.
Using a paper towel, mop up the excess moisture coming off the zucchini, as this will help A LOT because zucchini naturally contain a lot of water and the heat + salt draws it out!
Rub zucchini evenly with oil, then spoon down the center lightly with marinara sauce, then lightly sprinkle each with garlic salt, fresh ground pepper and shredded mozzarella.
Top with pepperoni and jalapeño slices. Roast in your preheated oven for 8 minutes, or just until your zucchini is fork tender and the cheese is perfectly melty to your liking.
Sprinkle with red pepper flakes for an extra SPICE kick, and/or fresh herbs if you got em!
Serve while warm & melty!
