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Stuffed Zucchini with Tomatoes and Mozzarella


4 servings: Calories 180 Calories from Fat 120

% Daily Value *

Total Fat 13g 20%
Saturated Fat 5g 25%
Trans Fat
Cholesterol 30mg 10%
Sodium 430mg 18%
Potassium 390mg 11%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Sugars 4g
Protein 9g

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Rate this recipe 4.6/5 (19 Votes)


  • 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


Servings 4
Adapted from


Step 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.

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.

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