Zucchini Boats

It seems I’m on a vegetarian kick of late and this recipe stood out to satisfy the craving.  I mentioned on a previous posting that I am hooked on Pinterest.  It was while I was on Pinterest I noticed a food photo by my friend Paul Lowe (Sweet Paul) who pinned this recipe from Proud Italian Cook.  The photo was so delicious-looking it propelled me into making it last night!  The zucchini boats were the perfect starter to our meal and it’s always a very good sign when your man tells you these are Mmmm Mmmm good!  Zucchini is a good source of dietary fiber which aids in digestion, prevents constipation, maintains low blood sugar and curbs overeating.  Potassium found in zucchini helps lower blood pressure.

Serves 2
adapted from Proud Italian Cook

2 zucchini
2 cloves garlic, minced
salt and pepper
olive oil
soft cheese such as fontina or mozzarella, cut into cubes
grape tomatoes, halved
breadcrumbs
basil

 

Preheat oven to 180c (350f). Cut the zucchini in half lengthways and scoop out the pulp (a teaspoon works well). Brush the surface with a mixture olive oil, garlic, salt and pepper. Place tomato halves into the grooves of the zucchini and lightly sprinkle with bread crumbs. Bake for 30 minutes. Remove from oven and place diced fontina or mozzarella in between the tomatoes. Turn broiler on and place zucchini under the broiler until golden and cheese is bubbling. Remove and drizzle with olive oil, a scattering of chopped basil and a sprinkling of grated parmesan.

The Culinary Chase: Simple ingredients and these were so delicious I am making them again tonight! Buon appetito!