Our fellow vegetarian friends do this cool dinner party thing where one family hosts a dinner each month. It’s a great way to try out new dishes because…
let’s face it, we vegetarians can only eat so many lentils before we are lentil’ed out.
This is how I discovered Zucchini Boats, which are fabulous little appetizers or side dishes made with cheese and tomatoes and, well, zucchini. Duh.
I suppose you could also call them Zucchini Pizzas because there is cheese and tomatoes involved, but since they are shaped like canoes, I feel this would be misleading. Regardless of what you decide to call them, they are delicious and healthy, and the best part – super easy to make.
Zucchini Boats – Ingredients
- 3 Zucchini, sliced lengthwise
- 4 Roma tomatoes, chopped in chunks (Plum, cherry or grape tomatoes work nicely too)
- 1 clove of garlic, minced
- Chopped onion (optional)
- Fresh Mozzarella cheese, grated
- Parmesan cheese, grated
- Fresh basil
- Salt and pepper to taste
- Olive oil
Here’s what I did:
Preheat your oven to 375 degrees.
Get a nice, fresh, summer zucchini and slice it in half (lengthwise). If you are making appetizers, cut them in half again so that you end up with 4 pieces. You might also want to slice a little off the bottom so that your “canoe” is more stable, but thats up to you. I like mine more boat-like so I just leave them be. Scoop out a little of the top if you want room for more tomatoes and cheese.
Brush with olive oil and sprinkle on a little minced garlic. You can use garlic powder too.Then chop some tomatoes and add them too. I prefer to use Roma tomatoes and cut them sort of chunky, but you could slice them or dice them instead. Whatever works. Sometimes I added finely chopped onions but generally leave them out if I am making them for the kids. A little salt and pepper to taste would be a good idea.
Top it with some fresh, grated mozzarella cheese. Then, finish it off with a sprinkling of parmesan cheese and a little chopped basil if you are in the mood for that.
Bake on lightly oiled, aluminum foil covered baking sheet until the cheese starts to brown – about 20-25 minutes.