Zucchini Tomato Boats

6 03 2012

This is a delicious and easy side dish for a weeknight supper. Serve zucchini boats along with grilled chicken, steak or even crab cakes (like I show here, my local grocery store carries great frozen crab cakes that I keep on hand for quick weeknight meals). Don’t feel limited by these toppings either, get creative with what you have in the fridge!

Zucchini Tomato Boats

The following serves 2 as a side dish (compliments of Proud Italian Cook: prouditaliancook.blogspot.com):

  • 1 medium to large zucchini, cut in half lengthwise (serve 1 half per person)
  • Handful of grape or cherry tomatoes, halved
  • Bread crumbs
  • About 1 tsp minced garlic
  • Olive oil
  • Kosher salt and pepper
  • Shredded fontina, fontinella or mozzarella cheese
  • Grated parmesan
  • Fresh parsley or basil, chopped

Preheat oven to 350. Cut a zucchini in half lengthwise and trim a little off the bottom so it sits still in a baking dish (if necessary). Scoop out the center where the seeds are with a spoon. Brush the surface with a mixture of minced garlic, olive oil, salt and pepper. I decided to add a few pieces of thinly sliced red onion, followed by halved cherry tomatoes into the grooves. Next, sprinkle with bread crumbs and bake for about 30 minutes.

Remove and place shredded cheese (I used fontinella) in between the tomatoes, place them back in, but now under the broiler on low until golden and bubbling. Remove and drizzle with olive oil (if they look a little dry) and a sprinkling of grated parmesan and chopped parsley or basil.

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