I like zucchini. A lot. Actually, I can’t eat enough. My husband, on the other hand, I think he might be getting zucchinied out (it’s a word!) The other night he sighed and asked me, “can we have something for dinner that’s not zucchini noodles or stuffed into a zucchini boat?” Poor guy.
I was sort of maybe planning on making these fresh tomato basil zucchini boats with the glorious zucchinis I had just picked up at the farmer’s market. Such a dilemma. I’m a good wife, though; I whipped up something with bacon and waited until the next night to make these beauties!
These are healthy, simple to make, and reheat nicely. Zucchini is super in-season right now and these boats are a great way to use up any that you might have laying around. Or, if you’re like me and leftover zucchini just really doesn’t happen, you can go to the market and buy some. Make sure to choose an organic zucchini or talk to your local farmer to make sure they aren’t using GMO seeds, since zucchini is a GM crop.
- 2 medium zucchinis, cut in half length wise
- 1 tomato
- 2 handfuls of fresh basil, chopped (tip: herb scissors <–go get a pair!)
- 2 tablespoons olive oil
- 1 tablespoon grated parmesan
- 1/4 cup shredded mozzarella
- Preheat oven to 325 degrees
- Using a melon baller (or regular spoon), carefully scoop out the zucchini flesh
- Loosely chop the zucchini flesh and the tomato and mix with the fresh basil, olive oil, and grated parmesan
- Fill the hollowed out boats and bake for about fifteen minutes, until boats are semi-soft
- Top with shredded mozzarella and bake another five minutes, until cheese is melted
I could eat these for breakfast, lunch, and dinner. I love them so much that I may or may not have stood in the kitchen with a spoon, eating half of the filling straight from the mixing bowl. Yeah, it’s a problem…but at least it’s a healthy one =)