If you have read the last couple posts (or the ones from last year at this time) you know that I am always looking for ways to use up zucchini. This one comes from Issue #84 of Everyday Food Magazine.
STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA
Preheat oven to 400. Brush a rimmed sheet with olive oil. Halve 2 medium zucchini length wise and scrape out seeds. Place cut side up on sheet and season with salt and pepper. In a small bowl combine 2 plum tomatoes, halved, seeded and diced small, and 1/4 tsp each chopped fresh oregano leaves and white 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 mozzarella, torn into 1" pieces. Broil until cheese is brown and bubbling.
RATINGS:
Heather - 10 - "Fantastic"
Brad - 8.5 - "LOVE the cheese"
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