Zucchini With Fresh Tomatoes And Mozzarella Recipes

BAKED ZUCCHINI TOMATO AND MOZZARELLA CASSEROLE

Steps:

• Preheat oven to 375F.
• Wash the zucchini and the tomatoes.
• Slice the zucchini and place the round pieces in a bowl.
• Sprinkle salt, pepper and a little bit of garlic powder over them and mix gently to coat the vegetables. Set aside.
• Repeat the step with the sliced tomatoes.
• Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
• Bake in the oven for about 20 minutes.
• Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.
• Serve hot with fresh chopped parsley on top.

STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
• Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.

BAKED ZUCCHINI WITH MOZZARELLA AND TOMATOES

Steps:

• Preheat the oven to 450 F.
• In a medium bowl mixed together sliced zucchini, Italian herbs, salt, pepper and 1 tbsp of olive oil. Set aside for 5 minutes.
• Spray a medium size casserole dish with a baking spray and arrange zucchini followed by garlic, tomatoes and basil.
• Spoon the tomato sauce on top followed by sliced Mozzarella and a final drizzle of 1 tbsp of olive oil.
• Bake for 15-18 minutes until Mozzarella is bubbly and melted.

ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA

Steps:

• Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
• Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
• Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
• As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
• Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
• Garnish with basil.

GRILLED ZUCCHINI WITH FRESH MOZZARELLA

Steps:

• Light the grill or heat the broiler.
• In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side.
• Put the zucchini back in the bowl.
• Toss the zucchini with 1/2 Tbs of the oil, 1/8 tsp salt, the vinegar, garlic, and parsley.
• Let cool.
• Put the mozzarella slices on a serving plate, fanning them out to form a circle.
• Drizzle them with the remaining 1/2 Tbs oil and sprinkle them with a pinch of pepper.
• Fold the zucchini slices in half and tuck them between the pieces of cheese.

ZUCCHINI, TOMATO AND MOZZARELLA SALAD

Steps:

• Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
• Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 1/2 minutes; do not overcook. Drain.
• Cut away and discard core of tomato. Cut tomato into 1/4-inch slices.
• Cut mozzarella into 12 slices.
• Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
• Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.