Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use long, relatively skinny zucchini. Source: EatingWell Magazine, July/August 2011

EatingWell Test Kitchen



  • 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 1/4-inch shell. Finely chop the pulp; set aside.

  • Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 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 1/4 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.

Nutrition Facts

87 calories; 4 g total fat; 0.6 g saturated fat; 3 mg cholesterol; 407 mg sodium. 445 mg potassium; 6.7 g carbohydrates; 2.3 g fiber; 4 g sugar; 7.3 g protein; 907 IU vitamin a iu; 29 mg vitamin c; 39 mcg folate; 161 mg calcium; 1 mg iron; 30 mg magnesium;

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