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Zucchini stuffed with tomato and mozzarella

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Ingredients for 2 servings:

  • 2 zucchinis
  • 125 g mozzarella (alternatively feta cheese)
  • 100 g tomato(s) (cocktail tomatoes)
  • 1 bunch parsley or basil (alternatively frozen)
  • 2 tsp olive oil
  • pepper
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, halve the zucchini and scoop out a hole with a spoon, leaving a 1cm border (depending on the size of the zucchini). Season the zucchini halves with salt and pepper to taste. Slice the cherry tomatoes across the blossom end. Quarter the mozzarella, then slice each quarter (if using feta, dice the sheep’s cheese). Alternate the tomatoes and cheese in a fan-like pattern inside the zucchini. Sprinkle the parsley or basil over the zucchini. Place the zucchini in an ovenproof baking dish, which has been greased with 2-3 teaspoons of olive oil, and bake in a preheated oven at 225°C for 10-15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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