Stuffed Zucchini with tomatoes and mozzarella

 Here is our share this week. Hope the Tuesday pick up went well for you all. Next week we are back to our normal Wednesday.
Have a blessed holiday and happy eating,
Kara

Stuffed Zucchini with tomatoes and mozzarella

Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve 2 medium zucchini lengthwise and scrape out the majority of the seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine 2 small tomatoes, halved, seeded, and diced, and 1/4 tsp each chopped fresh oregano leaves and white vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, 20 minutes.

Heat broiler with rack in top position. Top zucchini with 5 oz fresh mozzarella, torn into 1 inch pieces. Broil until cheese is brown and bubbling, 1-2 minutes. Serve immediately.