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Stuffed Zucchini with Tomatoes and Mozzarella

  • servings: 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

Cook's Note

Good with garlic-marinated chicken or spicy sausage.

Directions

  1. Step 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. Step 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.

Source
Everyday Food, July/August 2011

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Reviews (2)

  • 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.

  • 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.