These were super delicious. I was able to get non-vegetable eating family members to enjoy them. We used both zucchini and summer squash and either way they are delicious. The summer squash was definitely sweeter. I added some jarred roasted red peppers and I'll definitely do that again. I'm still thinking about them.
stuffed zucchini with tomatoes and mozzarella (Everyday Food Magazine, July/August 2011)
2 medium zucchini,halved, sliced lengthwise and seeded
coarse salt and black pepper
2 plum tomatoes, halved, seeded and diced
1/4 teaspoon both oregano and white vinegar
5 ounces fresh Mozarella
Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Place zucchini 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 5 ounces fresh mozarella, torn into 1-inch pieces. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately. Serves 4 (I ate a whole zucchini so it may serve fewer because they're so good!)
No comments:
Post a Comment