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Stuffed Zucchini with Tomatoes & Mozzarella

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

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

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 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

Instructions

  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.