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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.
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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

  • 2
  • 0.5
  • 5
  • 3
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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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