Zucchini with tomatoes and cheese, a unique dish, easy and quick, perfect to eat either hot or at room temperature. Stuffed zucchini with tomatoes and cheese are also perfect to prepare in advance and reheat when serving. I love zucchini, and as soon as spring arrives and the first zucchinis appear, I celebrate and start preparing many recipes, although I won’t deny that I also love them simply boiled and then seasoned with oil, pepper, and salt. Did you know that zucchini can be eaten raw? Yes, unlike eggplants, which are toxic if eaten raw. If you want to try eating raw zucchini, I recommend trying ZUCCHINI SPAGHETTI with chickpeas or SALMON AND ZUCCHINI SWIRLS. Now let’s see how to prepare zucchini with tomatoes and cheese, and if you try them, let me know. Barbara

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Difficulty: Very Easy
Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients for preparing Zucchini with tomatoes and cheese

8 zucchini
3.5 oz mozzarella for pizza
3.5 oz cherry tomatoes
to taste extra virgin olive oil
to taste salt
to taste pepper

Tools

1 Melon Baller

How to prepare Zucchini with tomatoes and cheese

Let’s start preparing the Zucchini with tomatoes and cheese, wash the zucchini, trim them, and cut them in half lengthwise. With the help of a melon baller or a knife, scoop out the zucchini and place them on a baking tray lined with parchment paper.
Cut the mozzarella for pizza into small pieces, or another melting cheese like scamorza or provolone.
Also cut the cherry tomatoes into small pieces.
Add a drizzle of extra virgin olive oil on the zucchini
the cheese cubes
and the cherry tomato pieces.
add a splash of extra virgin olive oil
a pinch of salt
and a pinch of pepper.
Place in a preheated static oven at 356°F for 20 minutes,
Serve the Zucchini with tomatoes and cheese by adding a few basil leaves