I saw this recipe in one of my latest magazines and thought it looked yummy. My husband, Jake really doesn't like zucchini but loves tomatoes, so I thought maybe he would like this recipe. While that was a great plan, I ended up making it at a friend's house who asked me over for dinner.
Stuffed Zucchini with Tomatoes and Mozzarella
1. Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve 2 medium zucchini length-wise and scrape out seeds. Place cut side up, on sheet and season with coarse salt and ground pepper. In a small bowl, combine 2 plum tomatoes, halved, seeded, and diced small, and 1/4 teaspoon each chopped fresh oregano leaves and white vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 2o minutes.
2. Heat broiler, with rack in top position. Top zucchini with 5 ounces fresh mozzarella, torn into 1-inch pieces. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.
Recipe found in July/August 2011 edition of Everyday Food magazine.
From my experience: This recipe was super easy to make. I sprayed the baking sheet with nonstick spray instead of using olive oil, then I used dried oregano and shredded mozzarella. I had most of the ingredients on hand, so I only had to buy the tomatoes and zucchini to complete this recipe. I think Jake might be able to tolerate zucchini if I made it this way. Enjoy!