Mozzarella-Stuffed Zucchini

Image of Paola van der Hulst
Rated 4.5 based on 3 customer reviews
Mozzarella-Stuffed Zucchini
Mozzarella-Stuffed Zucchini


  • 4 small zucchini, halved lengthwise
  • salt and ground black pepper to taste
  • 3 plum tomatoes, seeded and diced
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 1 clove garlic, minced
  • 5 ounces fresh mozzarella, cut into slices


  1. Preheat the oven to 375°F (190°C). Lightly grease a baking sheet with olive oil.
  2. Use a small spoon to remove the seeds. Place the halved zucchini, cut-sides up, onto the prepared baking sheet; season with salt and pepper.
  3. Toss tomatoes, oregano, basil, and garlic together in a bowl; season with salt and pepper. Spoon the tomato mixture into the zucchini halves.
  4. Bake stuffed zucchini in the preheated oven until tender, 18 to 20 minutes.
  5. Switch oven to broil. Move a rack to the top position.
  6. Top zucchini with mozzarella slices.
  7. Melt cheese under the broiler until bubbling, 1 to 2 minutes.
Mealthy tip:

You can also use yellow summer squash instead of zucchini in this recipe. A generous sprinkle of chopped fresh basil or freshly grated Parmesan cheese would be delicious garnishes. For a flavorful summer meal, serve alongside Italian-spiced grilled chicken.


4.5out of 5 Stars

(3 Reviews)

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What others are saying

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Jen the Mighty says:

Eating veggies is always a joy when cheese is involved. Love the finish under the broiler; adds color and texture.

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Jessica Scott says:

This mozz stuffed zucchini was really good! I made it as an appetizer for a party I hosted. It reminds me of bruschetta, but with zucchini instead of bread. It was really delicious and flavorful. Your guests will love it!

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Erin Hudson says:

I have been looking for healthier appetizers for game day and this recipe definitely hits the mark. To help the husband save face with his friends I added some extra mozzarella cheese and mini pepperonis.