Stuffed Zucchini with Tomatoes and Mozzarella

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

If you want a little pizza taste without the crust, make this dinner for Meatless Monday.  After preparing this, I can see other stuffing possibilities such as brown rice, mushrooms, garlic, onions, etc.…  One reviewer of this recipe suggested using goat cheese instead of mozzarella.  I served this dish with roasted new potatoes, which I just drizzled with olive oil and sprinkled with oregano, salt and pepper and spread out on the same baking sheet as the zucchini.  (Only one dish to wash!) 

Olive oil, for brushing baking sheet

2 medium zucchini

Coarse salt and ground pepper

2 tomatoes, halved, seeded, and diced small (I used 4 small Campari tomatoes.)

1/4 teaspoon chopped fresh oregano leaves or 1 teaspoon dried oregano

1/4 teaspoon white vinegar

5 ounces fresh mozzarella, cut into small pieces

           

Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds using a melon baller or a spoon. (Slice a small piece off the bottoms of each zucchini half so that it sits level on the baking sheet.) 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.

Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately