Stuffed Zucchini

Name: Stuffed Zucchini
Yield: 8
Ingredients: 4 medium-sized zucchinis (800 g), cut lengthwise; 1 cup of mozzarella cheese, cubed (140 g); 1 tablespoon of oregano; 1 teaspoon of lemon zest; 1/2 teaspoon of salt; 1 medium tomato (100 g), peeled and seeded, cubed; 3 tablespoons of melted butter (for serving)

1
4 medium-sized zucchinis (800 g), cut lengthwise
2
1 cup of mozzarella cheese, cubed (140 g)
3
1 tablespoon of oregano
4
1 teaspoon of lemon zest
5
1/2 teaspoon of salt
6
1 medium tomato (100 g), peeled and seeded, cubed
7
3 tablespoons of melted butter (for serving)

Ingredients

1
4 medium-sized zucchinis (800 g), cut lengthwise
2
1 cup of mozzarella cheese, cubed (140 g)
3
1 tablespoon of oregano
4
1 teaspoon of lemon zest
5
1/2 teaspoon of salt
6
1 medium tomato (100 g), peeled and seeded, cubed
7
3 tablespoons of melted butter (for serving)

Directions

1
Preheat the oven to 400°F (hot)
2
Using a spoon, carefully remove the pulp from the zucchinis, leaving them with a 1 cm border
3
Reserve 1 cup of the pulp
4
In a medium bowl, mix together the remaining ingredients and the reserved zucchini pulp
5
Fill the zucchini halves with this mixture and arrange them side by side in a large baking dish, without greasing
6
Drizzle with melted butter and bake in the preheated oven until golden brown and firm (about 30 minutes)
7
Transfer to a serving platter and serve immediately
8
107 calories per unit