Mozzarella-Zucchini Cups

More mozz, please!

This healthy finger food will become a new favorite at your family gathering.

Level: Easy
Serves: Serves 12


  • 2 zucchini
  • 6 sun-dried tomato halves in olive oil, drained and quartered
  • 8 small bocconcini (mini mozzarella cheese balls), each cut into thirds
  • 24 basil leaves
  • 2 tsp. balsamic vinegar
  • pepper


  1. Cut zucchini into 24 thick (1/4-inch) rounds. Carve a small well in the middle of each slice with a melon baller (without going all the way through). Fill with 1 piece sun-dried tomato, 1 slice cheese, and 1 basil leaf.
  2. Drizzle with balsamic, then season with pepper to taste.

24 cal per 2 pieces

This recipe originally appeared in the December 2016 issue of Dr. Oz The Good Life.

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