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Stuffed Zucchini


2 small ripe tomatoes, chopped
2 tablespoon finely chopped red onion
1 tablespoon olive oil
2 tsp. balsamic vinegar
1 tsp. chopped fresh or 1/4 tsp. dried oregano
1.4 tsp. black pepper
2 oz. diced mozzarella cheese
2 medium zucchini, sliced lengthwise in half

In a small bowl, toss together tomatoes, onion, oil, vinegar, oregano, and pepper until mixed. Stir in cheese and set aside.

In a wide shallow microwave safe plate or bowl arrange zucchini halves, cut sides up, in a single layer. Add 2 tbsps. water and cover with vented plastic lid or wrap. Microwave on hi 4 minutes until barely tender, let stand 2 minutes. Uncover and drain zucchini, allowing to cool until easy to handle. With a small spoon scoop out center seeds of each half and discard. Place halves on serving plate and spoon tomato/cheese mixture into each half.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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