Stuffed zucchini with tomatoes and mozzarella
4 servings
55 minutes
Stuffed zucchini with tomatoes and mozzarella is a true delight of Italian cuisine that combines the freshness of vegetables, the tenderness of cheese, and the aroma of herbs. This recipe has its roots in traditional Mediterranean dishes where the simplicity of ingredients reveals their true flavor. Baked zucchini becomes soft but retains a light texture, while their filling—juicy cherry tomatoes, spicy garlic, sweet onion, and delicate mozzarella—harmoniously blends to create a rich and balanced taste. The dish is perfect for a light dinner or an elegant gathering. Served warm or at room temperature, it pairs wonderfully with a glass of white wine and fresh baguette.
1
Cut off the tops of the zucchini and carefully scoop out the flesh with a spoon, leaving walls about 1 cm thick. Chop the flesh finely.
- Round zucchini (round courgette): 4 pieces
- Round zucchini (round courgette): 4 pieces
2
Preheat the oven to 190 degrees.
3
In a pan, heat olive oil and sauté finely chopped onion, minced garlic, and half of the zucchini flesh for a few minutes until soft.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Garlic: 3 cloves
- Round zucchini (round courgette): 4 pieces
4
Remove from heat and add salt, pepper, halved cherry tomatoes, finely chopped cheese, and parsley. Stuff the mixture into the zucchini and place on a baking sheet.
- Salt: to taste
- Freshly ground black pepper: to taste
- Cherry tomatoes: 100 g
- Mozzarella cheese: 100 g
- Chopped parsley: 20 g
5
Bake for about 45 minutes until soft and golden brown. Serve warm or at room temperature.
