Zucchini Boats
Mom made these zucchini boats for dinner a few nights ago, and they were a HIT! Even my brother (who is rather hard to impress culinarily) loved them. I even enjoyed them reheated the next day! We were in shock by their deliciousness, I tell you! So, we decided to try them again tonight with my stuffed chicken breasts recipe. I highly encourage you to do the same. Oh em gee. So good.
Ingredients:
6 shmedium (small - medium) zucchini
2 roma tomatoes
2 cloves of garlic, crushed or minced (you can also add a pinch of garlic salt if you feel you need more)
salt & pepper to taste
olive oil
mozzarella cheese
parmesan cheese
italian breadcrumbs (for gluten free, omit or use gluten free breadcrumbs)
basil
Preheat oven to 350F.
Slice the zucchini long ways (if larger, cut it in fours). Scoop out a little of the middle of the zucchini to create your "boat." Don't scrape too much, you still want them to hold up. Dispose of the middle (this is the only step I don't like... I love zucchini and hate to see it go... but its worth it).
Next, mix the garlic with a little olive oil. Brush the mixture onto the zucchini boats. Sprinkle with salt and pepper.
Slice the roma tomatoes thinly and quarter the slices. Spread the sliced tomatoes on the zucchini. Sprinkle VERY lightly with italian breadcrumbs. Bake for 30 minutes.
Remove after 30 minutes and sprinkle with your desired amount of mozzarella. Return to oven and broil until the cheese browns slightly.
Remove from oven, sprinkle with parmesan and sliced basil, and enjoy!
Ingredients:
6 shmedium (small - medium) zucchini
2 roma tomatoes
2 cloves of garlic, crushed or minced (you can also add a pinch of garlic salt if you feel you need more)
salt & pepper to taste
olive oil
mozzarella cheese
parmesan cheese
italian breadcrumbs (for gluten free, omit or use gluten free breadcrumbs)
basil
Preheat oven to 350F.
Slice the zucchini long ways (if larger, cut it in fours). Scoop out a little of the middle of the zucchini to create your "boat." Don't scrape too much, you still want them to hold up. Dispose of the middle (this is the only step I don't like... I love zucchini and hate to see it go... but its worth it).
Next, mix the garlic with a little olive oil. Brush the mixture onto the zucchini boats. Sprinkle with salt and pepper.
Slice the roma tomatoes thinly and quarter the slices. Spread the sliced tomatoes on the zucchini. Sprinkle VERY lightly with italian breadcrumbs. Bake for 30 minutes.
Remove after 30 minutes and sprinkle with your desired amount of mozzarella. Return to oven and broil until the cheese browns slightly.
Remove from oven, sprinkle with parmesan and sliced basil, and enjoy!
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