Wednesday, March 28, 2012

Tomato & Mozzarella stuffed Zucchini

Yield: 4 servings

  • 2 large zucchinis, cut in half
  • 1 small tomato, cubed
  • 100 g mozzarella cheese, cubed
  • 1 teaspoon dry oregano

1. Pre-heat oven to 150º C (300º F)
2. With the tip of a spoon, remove the soft part of the inside of the zucchini and drizzle with a little bit of oil and salt. Place over a baking sheet and cook for 20 minutes. Mix tomato, mozzarella, oregano and salt; set aside

3. When the 20 minutes have passed, add the tomato and mozzarella mixture over zucchinis and leave in the oven for 40 seconds to 1 minute, before the mozzarella cheese starts to release water. Serve immediately


  1. I love zucchini boats, thanks for the recipe! we grew zucchinis one summer and I swear that's all we ate for like a month lol.