6
Prep Time
- Prep: 20 minutes
- Cook: 30 minutes
- Total: 50 minutes
Servings
4–6 servings
Ingredients
- 3 medium zucchini, washed and ends trimmed
- 2 large tomatoes, thinly sliced
- 8 oz fresh mozzarella cheese, thinly sliced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh basil or parsley, chopped
- 1 tablespoon balsamic glaze (optional)
Instructions
1. Prepare the Oven
Preheat oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
2. Slice the Zucchini
Place a zucchini on a cutting board. Using a sharp knife, make thin slices across the zucchini about 1/4 inch apart, stopping before you cut all the way through so the bottom stays intact.
Repeat with all zucchini.
3. Make the Garlic Oil
In a small bowl, combine:
- olive oil
- minced garlic
- Italian seasoning
- salt
- black pepper
- red pepper flakes (if using)
Mix well.
4. Season the Zucchini
Brush the garlic oil mixture all over the zucchini, making sure some gets between the slices.
5. Stuff the Zucchini
Carefully tuck tomato slices and mozzarella slices into the cuts, alternating them throughout each zucchini.
6. Add Parmesan
Sprinkle Parmesan evenly over the tops.
7. Bake
Bake uncovered for 25–30 minutes, or until:
- zucchini is tender
- cheese is melted
- tops are lightly golden
For extra browning, broil for 1–2 minutes at the end.
8. Garnish & Serve
Remove from oven and sprinkle with fresh basil or parsley.
Drizzle with balsamic glaze before serving if desired.
Serving Ideas
- Serve with grilled chicken or steak
- Pair with pasta or garlic bread
- Enjoy as a low-carb vegetarian meal
Storage
- Refrigerate leftovers up to 3 days
- Reheat in oven or air fryer for best texture
