Tasty Tuesdays: Stuffed Zucchini with Tomato & Mozzarella

Welcome to Tasty Tuesdays!

Did you have a good 4th of July?  I can't believe it's over - Summer is more than half way through.  Where has the time gone?

I made this recipe last week - what a perfect way to enjoy garden fresh zucchini and tomatoes!

{ Recipe adapted from one in the July / August 2011 issue of Everyday Food }

Ingredients:

- Olive oil

- 1 medium to large size zucchini

- 2 Roma or plum tomatoes

- 2 TBS fresh herbs { I used basil and oregano }

- 1 Teaspoon white vinegar

- 4 oz fresh mozzarella

1.  Preheat oven to 400 degrees.  Cut zucchini in half, lengthwise, and scrape out seeds.  Drizzle olive oil on a rimmed baking sheet and brush to coat the surface.  Place zucchini cut side up.  Season with salt and pepper.

2.  Halve tomatoes, discard seeds, and dice small.  Place in bowl and add chopped herbs and vinegar.  Stir to combine.

3.  Scoop tomato mixture into zucchini.

4.  Place in oven and bake for 20 minutes or until zucchini is tender.  Remove from oven and top with mozzarella.  Place under broiler for 2 minutes or until cheese is melted and bubbly.

5.  Serve immediately and enjoy!

I loved this dish it was so easy and simple, yet so flavorful.  I know I'll be making it again soon - my zucchini plant is going crazy!

What did you cook this week?

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