How delicious are the stuffed zucchini with cheese and cherry tomatoes. Simple and tasty with melting cheese, easy to prepare, they are always a hit when I make them, just like the Italian-style zucchini. I serve them as a main dish, with good bread or with crunchy taralli for a lunch or dinner that everyone loves. You can make them with whichever cheese you have in the fridge, even a mix of cheeses. Let’s get to work and prepare together the stuffed zucchini with cheese and cherry tomatoes.
OTHER RECIPES WITH ZUCCHINI
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Preparation of Stuffed Zucchini with Cheese and Cherry Tomatoes
- 4 zucchini
- 5.3 oz stringy cheese
- 5.3 oz cherry tomatoes
- to taste salt and pepper
- 2 tablespoons Taggiasca olives
- to taste oregano
Tools
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- Baking Tray
Steps for Preparing Stuffed Zucchini with Cheese and Cherry Tomatoes
Wash the zucchini and cut them in half. Score the flesh with a knife creating diamond shapes. Season with oil, salt, and pepper, and place on a baking tray lined with parchment paper. Bake in a static oven at 356°F for about 30 minutes or until they are soft.
Scoop them out with a spoon, collecting the flesh in a bowl. Add diced cheese (I used a mix of scamorza and asiago). Wash the cherry tomatoes and add them after cutting them into pieces. Season with olives and oregano.
Fill the zucchini shells with the mixture you just prepared. Bake again at 356°F for 10-15 minutes. Serve the zucchini hot or warm.
Storage
You can store the zucchini in the refrigerator for two or three days.
