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

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4.5 9 11
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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.”
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

3/4 cup: 180 calories, 13g fat (8g saturated fat), 39mg cholesterol, 299mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 9g 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


Reviews for Zucchini Mozzarella Medley

AVERAGE RATING
(11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
middjett
Reviewed Mar. 10, 2015

"This is very good. But i cut out some fat and use vegetable broth in place of the butter, equal amounts. Tastes wonderful. Will make again. I also add some fresh mushrooms to the mix."

MY REVIEW
JBoomsma
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
ChefV
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
sfprincess
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
bullar
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!"

MY REVIEW
wullawhy
Reviewed Jul. 28, 2010

"This recipe is very flavorful. My favorite way to make it. You can cut down on the butter if you want to lower the fat."

MY REVIEW
KimSwartz
Reviewed Nov. 9, 2009

"This is one recipe I seek out every summer to make with our homegrown zucchini! My husband enjoys it and has requested it several times. Very tasty!!"

MY REVIEW
kjd624
Reviewed Sep. 7, 2009

"This is my favorite way to enjoy our fresh garden zucchini. It's good even without the cheese (which made it a dish I could serve to those in our family with dairy allergies.)I mixed in summer squash for a great color combination. Cherry tomatoes work really well in this dish. Thanks for sharing!"

MY REVIEW
Joscy
Reviewed Aug. 23, 2008

"This is one delicious dish!!

First time I made it my husband was skeptical but after dinner he asked when we're having it again. Thank you for sharing!!****Sincerely, Joscey from Oxford, NY****"

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