New This Month

Stuffed Zucchini with Tomatoes and Mozzarella


Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.

  • Servings: 4

Source: Everyday Food, July/August 2011


  • Olive oil, for brushing baking sheet
  • 2 medium zucchini
  • Coarse salt and ground pepper
  • 2 plum tomatoes, halved, seeded, and diced small
  • 1/4 teaspoon chopped fresh oregano leaves
  • 1/4 teaspoon white vinegar
  • 5 ounces fresh mozzarella, torn into 1-inch pieces


  1. Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.

  2. Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.

Cook's Notes

This goes well with garlic-marinated chicken or spicy sausage.

Reviews Add a comment

  • MS10173931
    14 JUN, 2015
    Zucchini recipe was delicious and good for you and attractive!
  • sarahlizz3
    20 JUL, 2014
    Amazing recipe! I made this today with zucchini and tomatoes from my garden. I substituted fresh basil because I forgot to plant oregano this year. It came out great! Even my husband, who hates veggies, ate several.
  • Suzplace
    16 OCT, 2011
    I made this recipe today -- it was GREAT! I forgot to get mozzarella so put monterey jack cheese on some, and goat cheese on other pieces. They were both great. Very tasty for a low cal and healthy dish. Can't wait to have left overs.