Zucchini stuffed with tomatoes, mozzarella and basil make a delicious vegetarian dish or have it as a side dish with your summer barbecue.
For the best presentation, use long, relatively skinny zucchini.
Ingredients 4 servings
- 1/2 cup diced mozzarella cheese, preferably fresh
- ¼ cup thinly sliced fresh basil
- ½ teaspoon freshly ground pepper, divided
- 1 tablespoon white-wine vinegar
- 1 cup quartered grape tomatoes
- 1 tablespoon minced shallot
- 2 medium 2-inch-wide zucchini
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 ¼-inch shell. Finely chop the pulp; set aside.
Place the zucchini halves in a microwave-safe dish. Sprinkle with ¼ teaspoon 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 pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zucchini canoes.
Per serving: 87 calories; 4 g fat(1 g sat); 2 g fiber; 7 g carbohydrates; 7 g protein; 39 mcg folate; 3 mg cholesterol; 4 g sugars; 0 g added sugars; 907 IU vitamin A; 29 mg vitamin C; 161 mg calcium; 1 mg iron;207 mg sodium; 445 mg potassium