Cheesy Stuffed Zucchini







A recipe allowed in a / / diet.

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.

Nutritional Chart

Calories: 250 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 15 g
  • 19 g
  • 7 g

Ingredients Needed for Cheesy Stuffed Zucchini

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

How to Make Cheesy Stuffed Zucchini

  1. Cut the zucchinis lengthwise in half. Scoop out the pulp using a spoon. Leave a 1/2-inch wall and bottom.
  2. Fill with grated mozzarella. Top with salami, cherry tomato halves, and bocconcini. Add them alternatively.
  3. Bake for 15 minutes at 360⁰F/180⁰C.

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