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Zucchini With Mozzarella

Western.Chefs's picture
Zucchini With Mozzarella was an inspiration from the dish I tasted at a friends get-together party. I simply loved the way this Zucchini With Mozzarella turned out. Cheesy indeed!
  Salad oil 2 Tablespoon
  Onion 1 Medium, diced
  Green pepper 1 Medium, diced
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 16 Ounce (1 Can)
  Zucchini 40 Ounce, cut into 1/4 inch thick slices (4 Medium Sized, About 10 Ounces Each)
  Salt 3⁄4 Teaspoon
  Sugar 1⁄2 Teaspoon
  Oregano leaves 1⁄2 Teaspoon
  Basil 1⁄4 Teaspoon
  Mozzarella cheese 8 Ounce, coarsely shredded (1 Package)

1. In 10-inch skillet over medium heat, in hot salad oil, cook onion, green pepper, and garlic until vegetables are tender, stirring often.
2. Add tomatoes with their liquid and next 5 ingredients; heat to boiling. Reduce heat to low; cover and simmer until zucchini is tender-crisp, about 10 minutes, stirring occasionally.
3. When zucchini is done, sprinkle evenly with cheese; cover and simmer until cheese melts

Recipe Summary


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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1402 Calories from Fat 743

% Daily Value*

Total Fat 85 g130%

Saturated Fat 32 g160%

Trans Fat 0.5 g

Cholesterol 179.2 mg59.7%

Sodium 3602.4 mg150.1%

Total Carbohydrates 106 g35.5%

Dietary Fiber 27.3 g109.2%

Sugars 36.8 g

Protein 75 g150.8%

Vitamin A 152.8% Vitamin C 620.6%

Calcium 154.5% Iron 66.5%

*Based on a 2000 Calorie diet

Zucchini With Mozzarella Recipe