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Jennifer Yoder writes from Amberg, Wisconsin, “I love fresh vegetables, especially zucchini, and my mother-in-law's recipe for Zucchini Mozzarella Medley is one of my favorite ways to fix it.”
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 180 calories, 13 g fat (8 g saturated fat), 39 mg cholesterol, 299 mg sodium, 8 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Zucchini Mozzarella Medley in Taste of Home August/September 2007, p59
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Reviewed on Jul. 05, 2012 by ChefV
A keeper! Instead of the basil and oregano I used Italian seasoning, to taste. I cut back on the cheese because DH doesn't like a lot on his veggies. Next time I'm going to try either canola or olive oil in place of the butter.
Reviewed on Apr. 04, 2012 by sfprincess
The vegetables came out perfect! The mozzarella seemed a bit heavy/thick for this dish, so I might do something different in the future.
Reviewed on Jun. 04, 2011 by bullar
I cooked the vegetables until soft and added more basil and oregano. And we added several ounces of small cubed cheddar. It was perfect!
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