Stuffed Zucchini with Tomatoes and Mozzarella

116 Ratings
  • 5 29
  • 4 32
  • 3 40
  • 2 9
  • 1 6

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

Everyday Food, July/August 2011

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Recipe Summary

Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (3)

116 Ratings
  • 5 29
  • 4 32
  • 3 40
  • 2 9
  • 1 6
Martha Stewart Member
06/14/2015
Zucchini recipe was delicious and good for you and attractive!
Martha Stewart Member
07/20/2014
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.
Martha Stewart Member
10/16/2011
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.
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