Zucchini Boats .....filled with Grape Tomatoes I am always on the lookout for delicious side dishes. This recipe found HERE caught my eye. It really caught my attention not only because it was really pretty, but because it also used zucchinis. With summer fast approaching, I am always looking for zucchini recipes... especially since I usually plant zucchini or squash in my garden. I love to use the zucchini in recipes other than zucchini bread. Grilling the zucchini has got to be one of my favorite ways to prepare it. I usually marinate the zucchini with some minced garlic, olive oil, salt and pepper...and maybe a squeeze of citrus juice. I'll even add some smoked paprika...that always adds incredible flavor. But this idea of stuffing the zucchini is ever so clever. Ok, I know I've stuffed zucchinis before. But not like this. This looks pretty and tastes delicious.
For this recipe, I like to use the
smaller zucchini...it's just a bit more tender. Plus, it looks more
presentable. The zucchini boats were really delicious...I loved the garlic with
the tomato and cheese. You know, you can easily use all sorts of cheeses. Use
what you have on hand and like. As I am writing this, an idea came to me...why
not fill the zucchini boats with a bit of marinara sauce, some goat cheese( or
any other cheese), some bread crumbs and a sprinkle of basil. Hmmm... I just might try that next time. I
would probably bake the zucchini a bit before adding the marinara sauce and the
cheese. Maybe it wouldn't look as pretty, but it would still taste great. I
have to admit, I do like the little grape tomatoes. It makes the dish look sort
of sophisticated and different.
You know, when I first saw the recipe, I
looked at it briefly. I liked what I saw, but didn't pay attention to the
details...like the oven temperature. I just thought it was a neat idea and knew
I would try it eventually. So, when dinner time came, I decided to make it. I
figured I would use my toaster oven...I had the temperature set at 450 degrees
and kept checking it. I took the zucchini boats out and filled them with
cheese. I then popped them back in. I was rushing to put dinner on the table( the pictures aren't the best...but you get the idea)...so,
I took them out a bit sooner. I think they would have benefited from a couple
of minutes more in the oven. But I have included the original oven temp...you
might just want to check the original recipe :).
Feel free to adjust amounts.
Well, since it is almost summer, I
thought it would be nice to share this really wonderful dish with you. I will
definitely be making this again... especially with garden fresh tomatoes and
zucchini. Hope you enjoy....
1 garlic clove, crushed
1 TBS olive oil
Mozzarella cheese(or any good melting
cheese), grated
bread crumbs( I used fresh)
Parmesan cheese, grated
basil( I used dried , but it would be
best with fresh), julienned
salt and pepper, to taste
Directions:
Preheat oven to 350( I used my toaster
oven at 450). Cut the zucchini in half lengthwise. You might want to cut a bit
off the bottom of the zucchini so that it lays flat. Scoop out the seeds.
Make a mixture of olive oil and crushed
garlic...about 1 garlic clove and+ 1 TBS olive oil( for 4-6 zucchini halves).
Reserve a bit of the olive oil for later. Brush the inside of the zucchini with
the olive oil and garlic.Sprinkle a bit of salt and pepper.
Bake in a preheated 350 deg oven for 30
minutes ( I used my toaster oven at 450 for about 15 minutes or until the
zucchini had somewhat softened. Remove from oven and add cheese in between the
tomatoes.
Broil for a couple of minutes or so...or
until golden and cheese is melted. Sprinkle with some chopped fresh basil. I
didn't have any and had to use the dried( which I added with the bread crumbs).
Top with a bit of Parmesan. I just added the Parmesan with the mozzarella cheese
before broiling. You can sprinkle a bit more Parmesan cheese before serving.
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