Stuffed Zucchini with Tomatoes & Mozzarella

(From Everyday Food Magazine, July/August 2011 Issue)

Serves 4

1. Preheat oven to 400°F. Brush a rimmed baking sheet with olive oil. Halve 2 medium zucchini length-wise & scrape out seeds. Place cut side up on sheet & season with salt & pepper. In a small bowl, combine 2 plum tomatoes (halved, seeded & diced small) & 1/4 tsp. each of chopped fresh oregano leaves & white vinegar. Season with salt & pepper. Top zucchini with tomato mixture and bake until tender, about 20 minutes.

2. Heat broiler with rack in top position. Top zucchini with 5 oz. fresh mozzarella, torn into 1-inch pieces. Broil until cheese is browned & bubbling, 1-2 minutes. Serve immediately.

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