Zucchini Smothered with Mozzarella Recipe

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Zucchini Smothered with Mozzarella

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When I was developing this recipe I was struggling with a name for it. It happens a lot – I am not very creative when it comes with name ( as evident with my white hamster being named snowball when I was a kid)

But when I thought of smothered I knew I had a winner of a name – because the cheese really smothers the veggie in this dish — and it is SO right. I love mozzarella cheese it is so easy to work with and melts so well

I added pine nuts because they really add a protein punch. I had this for lunch with my parents and both of them said the same thing – you really do not miss meat in this dish. You can totally add some – but it really is hearty on its own. I really see this as the side dish to make to impress family and friends.


Zuchinni INgredients

I am a big fan of cooking within the season – I love Oregon since we really have great local farms so I am able to cook within the season pretty easily. Almost all my produce I buy at local stands in the farm land ( yes I am that sorta person) or a local farmers market – got to help that local economy

I added basil because basil is awesome – I wanted the dish to almost taste like a lasagna

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What is your favorite way to enjoy zucchini?

Zuchini 1

If you do make the Zucchini Smothered with Mozzarella comment and let me know what you think 🙂

Love You Guys!

Zucchini Smothered with Mozzarella Recipe



  • 2 Cups of Zucchini - Cut into medallions
  • Mozzarella - Chopped into slices - about 8 - 10 slices
  • ¼ Cup of Pine Nuts - Toasted - 350 on cookie sheet bake for 5 - 7 minutes
  • Handful of Basil - Chopped
  • 2 Tablespoons of Olive Oil
  • Pinch of salt and pepper


  1. In a large skillet add oil and zucchini over medium heat
  2. Cook for a few minutes - wait for the zucchini to start browning
  3. Add pine nuts and mozzarella - cover the skillet - lower heat to low/ medium and cook for 5 minutes - you want the cheese to be fully melted
  4. Uncover and add basil
  5. Enjoy!