STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA
Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve 2 medium zucchinis lengthwise and scrape out seeds. Place cut side up on sheet and season with coarse salt and ground pepper.
In a small bowl, combine 2 plum tomatoes that have been halved, seeded, and diced small, and 1/4 tsp each chopped fresh oregano leaves and white 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 5 ounces fresh mozzarella, torn into 1 inch pieces. Broil until cheese is brown and bubbling. 1 to 2 minutes. Serve immediately. Serves 4; 5 g. carbs
Recipe submitted by Edith Weil
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