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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

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