Caprese Zucchini Recipe

This was a delicious side to our organic pork chops tonight. I fell in love with the fresh flavors of caprese after a coffee shop I used to work at served grilled caprese sandwiches.

Ingredients

1 large zucchini

1/2 cup of Greek yogurt

2 medium tomatoes, sliced and then cut in half

6 basil leaves ripped in to small pieces

1/4 cup grated mozzarella cheese

1/8 cup grated parmesan cheese

1/8 cup cheddar cheese (if you want)

salt and pepper to taste

Directions

1) Preheat the oven to 350 degrees F.

2) Slice the zucchini in half lengthwise and scoop out the middle. Put the soft insides (with or without seeds) in a cup. Mix Greek yogurt, basil leaves, and mozzarella cheese. Spoon on to a paper towel stretched over a cup to strain some of the liquid. This isn’t crucial, but will help it not be as soggy.

3) Spoon mixture back in to the hollowed zucchini halves.

3) Top with a little more parmesan, sliced tomatoes, and cheddar cheese. The cheddar isn’t traditional caprese, but I like the extra cheese.

4) Bake for 30 minutes or until zucchini is slightly soft. Cut in quarters and serve as a flavorful side dish.

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