Photo by Ken Burris. Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use long, relatively skinny zucchini.
2 medium 2-inch-wide Zucchini1/2 teaspoon Salt, divided1/2 teaspoon freshly ground Pepper, divided1 tablespoon extra-virgin Olive oil1 tablespoon white-wine Vinegar1 tablespoon minced Shallot1 cup quartered grape Tomatoes1/2 cup diced Mozzarella cheese, preferably fresh1/4 cup thinly sliced fresh Basil
Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a one-quarter inch shell. Finely chop the pulp; set aside.Place the zucchini halves in a microwave-safe dish. Sprinkle with one-quarter teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)Whisk oil, vinegar, shallot and the remaining one-quarter teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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