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Zucchini Mozzarella Medley Recipe
Zucchini Mozzarella Medley Recipe photo by Taste of Home

Zucchini Mozzarella Medley Recipe

Read Reviews (4)
4.6 4
Publisher Photo
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.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 3 cups sliced zucchini
  • 1 cup sliced onion
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 3 tablespoons butter
  • 1 garlic clove, minced
  • 1 medium tomato, cut into 12 wedges
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

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.

Directions

  1. In a large skillet, saute the zucchini, onion and seasonings in butter until crisp-tender. Add garlic; cook 1 minute longer.
  2. Gently stir in tomato wedges; sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Zucchini Mozzarella Medley in Taste of Home August/September 2007, p59

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.

Reviews for Zucchini Mozzarella Medley(4)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 6, 2013

It's a great way to use zucchini and other fresh veggies from the garden. Nice side for chicken or steak.

MY REVIEW
Reviewed Jul. 5, 2012

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. 

MY REVIEW
Reviewed Apr. 4, 2012

The vegetables came out perfect! The mozzarella seemed a bit heavy/thick for this dish, so I might do something different in the future.

MY REVIEW
Reviewed Jun. 4, 2011

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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