Baked Mozzarella and Zucchini Halves

I found this in a German magazine and adapted it to my taste.  This is for four, so double or triple accordingly.

Baked Mozzarella-Tomato Zucchini Halves


  • 2 zucchini (yellow or green or both)
  • 1 Mozzarella ball (don’t ask me where to find this in the States, I just don’t know.  You may need to use the harder mozzarella)
  • 2 small roma tomatoes
  • extra-virgin olive oil
  • dried basil
  • 2 minced garlic cloves
  • bottled tomato pesto or green pesto
  • salt, pepper to taste
  • basil leaves (fresh for garnish)


  1. Pre-heat oven to 375.
  2. Cut the zucchini lengthwise in halves.  Slice the tomato thinly and the mozzarella ball as well.  If you are using the harder block mozzarella cheese, slice thinly as well.
  3. Heat about a teaspoon of oil in a skillet on high.  Braise the zucchini halves on both sides and remove.
  4. Pour the rest of the oil from the skillet into a lined baking sheet or shallow pan.  Place the zucchini on the baking sheet, flat sides up and sprinkle with salt and pepper.
  5. Alternate slices of tomato and mozzarella, laying them the length of the zucchini halves.  Sprinkle with dried basil and a little more salt and pepper.  Drizzle with a small amount of olive oil and sprinkle with minced garlic.
  6. Bake for about 20 minutes or until tender…be careful, ovens vary!
  7. Remove the zucchini and arrange on a plate.  Drizzle pesto over the zucchini haves and garnish with fresh basil leaves.

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2 responses to “Baked Mozzarella and Zucchini Halves”

  1. Pam Davis says :

    My regular grocery store has fresh mozzarella in balls or “logs” in the cheese section–usually the specialty cheeses which are located near the deli. They have the hard chunk kind in the regular section of cheeses (like cheddar, store brands, sargento and kraft).

  2. Johnb232 says :

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