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 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; serve immediately.
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

Image of Erin Hudson

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.

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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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Jen the Mighty says:

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