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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


Read the full recipe after the video.

Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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; protein 7.3g; carbohydrates 6.7g; dietary fiber 2.3g; sugars 4g; fat 4g; saturated fat 0.6g; cholesterol 2.6mg; vitamin a iu 906.9IU; vitamin c 28.9mg; folate 39.2mcg; calcium 161.3mg; iron 0.7mg; magnesium 30mg; potassium 445.4mg; sodium 407.3mg; thiamin 0.1mg.

1 vegetable, 1/2 high-fat meat