Zucchini Halves Stuffed with Tomato, Cheese, and Herbs

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Introduction:
Zucchini halves stuffed with tomato, cheese, and herbs make a delicious and healthy appetizer or side dish. This recipe combines the fresh flavors of summer produce with a gooey cheese topping, making it a delightful treat for any occasion. It’s also a great way to use up an abundance of zucchini from the garden.

Ingredients:

  • 4 medium zucchinis
  • 2 medium tomatoes, diced
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs (or a mix of basil, oregano, and thyme)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish (optional)

Optional Additions:

  • 1/4 cup breadcrumbs for added crunch
  • 1/4 cup chopped bell peppers for extra color and flavor
  • Red pepper flakes for a spicy kick

Instructions:

  1. Preheat the Oven:
  • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  1. Prepare the Zucchinis:
  • Wash the zucchinis and cut them in half lengthwise. Use a spoon to scoop out the seeds and create a hollow in each zucchini half, making sure to leave a 1/4-inch thick shell. Place the zucchini halves on the prepared baking sheet.
  1. Prepare the Filling:
  • In a medium bowl, combine the diced tomatoes, minced garlic, olive oil, dried Italian herbs, salt, and pepper. Mix well.
  1. Stuff the Zucchinis:
  • Spoon the tomato mixture evenly into the hollowed zucchini halves. Top each zucchini half with shredded mozzarella cheese and grated Parmesan cheese.
  1. Optional Additions:
  • If using breadcrumbs, bell peppers, or red pepper flakes, sprinkle them over the stuffed zucchinis now.
  1. Bake:
  • Bake the stuffed zucchinis in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and golden brown.
  1. Garnish and Serve:
  • Remove the zucchinis from the oven and let them cool slightly. Garnish with fresh basil leaves if desired. Serve warm.

Tips for Success:

  • Choose zucchinis that are uniform in size for even cooking.
  • Use fresh, ripe tomatoes for the best flavor.
  • If the zucchinis are very large, you may need to bake them a little longer to ensure they are tender.

Nutritional Estimate (per serving, assuming 8 servings):

  • Calories: 110
  • Protein: 6g
  • Carbohydrates: 6g
  • Fat: 8g
  • Fiber: 1.5g
  • Sugar: 3g

Recommendation:
These stuffed zucchinis make a versatile dish that can be served as an appetizer, side dish, or even a light main course. Pair them with a crisp green salad and a glass of white wine for a refreshing summer meal. They are also great for meal prep and can be reheated easily in the oven or microwave. Enjoy this flavorful and nutritious recipe that’s sure to be a hit with family and friends!

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