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.
Ingredients:
* 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
Directions:
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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