Salsa Verde Zucchini & Tomatoes with Mozzarella & Mint

Salsa Verde Zucchini & Tomatoes

with Mozzarella & Mint

20 MIN
$11.99 Serves 2-4
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From the Test Kitchen

This verdant vegetable side showcases tender zucchini—first sautéed with earthy oregano, then tossed with bright salsa verde and juicy tomatoes and topped with creamy mozzarella, fresh mint, and crunchy almonds.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
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fresh
ingredients
Salsa Verde Zucchini & Tomatoes with Mozzarella & Mint
Title
  • 2 Zucchini
  • 4 oz Grape Tomatoes
  • 1 bunch Mint
  • 4 oz Fresh Mozzarella Cheese
  • ⅓ cup Salsa Verde
  • 1 Tbsp Red Wine Vinegar
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Sliced Roasted Almonds
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Halve the tomatoes. Place in a large bowl; add the vinegar and season with salt and pepper. Stir to coat. Pick the mint leaves off the stems. Halve the zucchini lengthwise, then thinly slice crosswise. 

2 Cook the zucchini

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt, pepper, and the oregano. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat.

3 Finish & serve your dish

To the bowl of marinated tomatoes, add the cooked zucchini and salsa verde. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cheese (tearing into bite-sized pieces before adding), mint leaves (tearing just before adding) and almonds. Enjoy!

Tips from Home Chefs

Salsa Verde Zucchini & Tomatoes

1 Prepare the ingredients

Wash and dry the fresh produce. Halve the tomatoes. Place in a large bowl; add the vinegar and season with salt and pepper. Stir to coat. Pick the mint leaves off the stems. Halve the zucchini lengthwise, then thinly slice crosswise. 

2 Cook the zucchini

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt, pepper, and the oregano. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat.

3 Finish & serve your dish

To the bowl of marinated tomatoes, add the cooked zucchini and salsa verde. Toss to combine. Taste, then season with salt and pepper if desired. Serve the finished vegetables topped with the cheese (tearing into bite-sized pieces before adding), mint leaves (tearing just before adding) and almonds. Enjoy!

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