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“Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use long, relatively skinny zucchini.”

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  • ½ cup diced mozzarella cheese, preferably fresh
  • ¼ cup thinly sliced fresh basil
  • ½ teaspoon freshly ground pepper, divided
  • ½ teaspoon salt, divided
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 cup quartered grape tomatoes
  • 1 tablespoon minced shallot
  • 2 medium 2-inch-wide zucchini


  • 1Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a ¼-inch shell. Finely chop the pulp; set aside.
  • 2Place the zucchini halves in a microwave-safe dish. Sprinkle with ¼ teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)
  • 3Whisk oil, vinegar, shallot and the remaining ¼ teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.