The garden is coming along nicely at this time in the summer. We’ve had lettuce for a couple months now and green beans a plenty. Today was the first pick of zucchini and a couple sweet cherry tomatoes, too!
I decided to make these baked zucchini boats because i was inspired by a Pinterest recipe. They just looked so delicious and easy to make, so I couldn’t resist.
The zucchini boats didn’t let me down either. They were tender, but not mushy and the combination of garlic, cheeses, and roasted tomatoes just worked wonders with the zucchini. Zucchini is kind of like a blank slate, so it was the perfect canvas for these flavors. The only thing I think that could have made this better was to add a little fresh basil to the top.
What you need to make two, medium sized zucchini boats (serves 4 as a side dish):
1 medium zucchini, sliced down the middle and scoop the seeds out with the back of a spoon. (slice a small amount on the underside so that it lays flat, too)
2 tsps olive oil
1 clove garlic, minced
1-2 small tomatoes, sliced thinly
3 Tbs shredded mozzarella cheese
2 tsp parmesan cheese
salt and pepper
Heat your oven to 375 degrees and line a baking sheet with parchment paper. Lay your zucchini pieces flat and add a small amound of the olive oil to the zucchini, then spread the garlic on top. Sprinkle with cheese and layer on the tomato slices. Drizzle the remaining olive oil on top and season with salt and pepper.
Bake for 8-12 minutes, until just softened and finish off under the broiler to get the cheese brown and bubbly.
These could be the main course or as a side dish like we had to some delicious chicken on the grill and brown rice. Yum!