Stuffed Zucchini with Tomatoes and Mozzarella
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Everyday Food, July/August 2011
- Yield Serves 4
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Ingredients
- 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
Directions
- 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.
- 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 Note
Good with garlic-marinated chicken or spicy sausage.
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.