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

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
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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.


  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

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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."

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."

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. "

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."

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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