Tuesday, July 26, 2011

Stuffed Zucchini Boats

I've got yet ANOTHER quick & easy summer recipe for you.  This time it's a side dish...

This summer, I planted all types of herbs & veggies.  As you can probably tell from my recent recipes, I've ended up with more basil and tomatoes than I could possibly use!  Good thing I love both.  And because of that, these Stuffed Zucchini Boats have a start similar to that of the Rustic Pasta from last week.


*  2 medium zucchini
*  1-2 medium tomatoes, diced
*  handful of fresh basil, chopped
*  1 clove garlic, minced
*  1 Tbsp. EVOO + more for brushing zucchini
*  2-3 oz. fresh mozzarella, cut into pieces
*  salt & pepper


1.  Preheat oven to 400 degrees.  In a bowl, combine diced tomatoes, basil, 1 Tbsp EVOO & minced garlic.  Season with salt & pepper. 

2.  Slice zucchini in half longways. Use a spoon to scoop out inside flesh, leaving 1/2 inch around the outside, to form a boat.  Brush with EVOO and season very generously with salt & pepper.

3.  Fill each zucchini boat with tomato basil mixture and place on a rimmed baking sheet.  Bake at 400 degrees for 15 minutes.

4.  Remove zucchini from oven and top with pieces of fresh mozzarella.  Return to oven for another 3-5 minutes, until mozzarella is melted & bubbling.

5.  Serve warm alongside your favorite summer dishes.  

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