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Number of Servings: 4 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: less than 15 minutes Source: EatingWell
Food Groups: Dairy, Vegetables
Main Ingredient: Vegetables
Meal Type: Salads & Dressings
Nutrition Content: Good Source of Calcium
Origin: American , Italian
Special Features: Kids Love It, Kids Can Help Make It , Make Ahead , Vegetarian

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 Zucchini
1/2 teaspoon Salt, divided
1/2 teaspoon freshly ground Pepper, divided
1 tablespoon extra-virgin Olive oil
1 tablespoon white-wine Vinegar
1 tablespoon minced Shallot
1 cup quartered grape Tomatoes
1/2 cup diced Mozzarella cheese, preferably fresh
1/4 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.

Nutrient Information
Calories: 87
Total Fat: 4
Saturated Fat: 1
Polyunsaturated Fat: 3
Monounsaturated Fat:
Sodium: 408
Carbohydrates: 7
Protein: 7
Fiber: 2
Vitamin A:
Vitamin C:
Calcium: 160

Cook's Notes: