Stuffed Zucchini with Tomatoes & Mozzarella

Published on Jul 23, 2013
Updated on Oct 29, 2018

Stuffed Zucchini with Tomatoes and Mozzarella // Pair this stuffed zucchini as a side dish or enjoy it as a main dish - either way you will love it! | Tried and TastyWe’ve got zucchini growing like a weed in our garden. I suppose that’s how it grows. Extraordinarily well. I mentioned it before in my post for the “No Really, It’s Healthy Zucchini Bread” that last year so many of our zucchini went to waste because I just plum didn’t know what to do with them all. This year I’m determined that I will use them and not ALL for zucchini bread. So far we’ve had the bread, we’ve had it on the grill, and now we’ve had a stuffed variation. We were able to not only use the zucchini from our garden, but also the tomatoes (I used cherry) and the fresh oregano! Very exciting and VERY fresh! One bite and I quickly realized that this tastes identical to pizza. Only a gajillion times better for you! Actually, you could even do this on the grill if you like. Pair this side dish with just about anything, or have it as your main dish. Either way, you will surely fall in love with it!

Stuffed Zucchini with Tomatoes & Mozzarella

Course: Main Course
Cuisine: American
Keyword: Stuffed Zucchini with Tomatoes & Mozarella
Prep Time: 18 minutes
Cook Time: 22 minutes
Total Time: 40 minutes
Servings: 2
Calories: 134 kcal
Author: Yvonne

Stuffed Zucchini with Tomatoes & Mozzarella is a simple garden fresh dinner that's great for any summer night!



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


  1. Preheat oven to 400 F. Brush a rimmed baking sheet with olive oil, or use a non-stick baking sheet like a Silpat (no oil required).

  2. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper.
  3. In a small bowl combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture.
  4. 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!

Recipe Notes

Adapted from Martha Stewart

Nutrition Facts
Stuffed Zucchini with Tomatoes & Mozzarella
Amount Per Serving
Calories 134 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 23mg8%
Sodium 204mg9%
Potassium 680mg19%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 6g7%
Protein 9g18%
Vitamin A 1110IU22%
Vitamin C 43.6mg53%
Calcium 197mg20%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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10 comments about “Stuffed Zucchini with Tomatoes & Mozzarella

  1. aimeeberrett

    Oh my goodness, these look so good! I have made stuffed zucchini once but not with cheese. Yum! I can’t wait to try this once we get zucchini in our garden!

    1. Yvonne

      Now I want to go on the hunt for more tasty stuffed zucchini recipes :) As soon as your zucchini start coming.. they won’t stop ;) You’ll have to make this for sure!

    1. Yvonne

      They were SO easy to make! Threw them together in a flash – that’s my type of cooking ;) Thanks for the pin!

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