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Cheesy Stuffed Zucchini

Let’s upgrade the unpretentious and simple zucchini by stuffing it with tangy salty small bits and bake it. What you’ll end up with is joyfully-looking stuffed zucchinis that are just as tasty. Gooey mozzarella and bocconcini, pleasantly spicy salami, and flavorful cherry tomatoes, all brought together on edible zucchini trays.
Let’s upgrade the unpretentious and simple zucchini by stuffing it with tangy salty small bits and bake it. What you’ll end up with is joyfully-looking stuffed zucchinis that are just as tasty. Gooey mozzarella and bocconcini, pleasantly spicy salami, and flavorful cherry tomatoes, all brought together on edible zucchini trays.

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Ingredients

2 medium zucchini
½ cup low moisture mozzarella, grated
5 ounces of salami
3 ounces of cherry tomatoes, halved
5 ounces of bocconcini

Ingredients

Steps

1
Done

Cut the zucchinis lengthwise in half. Scoop out the pulp using a spoon. Leave a 1/2-inch wall and bottom.

2
Done

Fill with grated mozzarella. Top with salami, cherry tomato halves, and bocconcini. Add them alternatively.

3
Done

Bake for 15 minutes at 360⁰F/180⁰C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

250 kcal
Calories
15 g
Protein
19 g
Fat
7 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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