Zucchini Boats

Posted by on Jun 20, 2012 in Vegetables & Sides

Zucchini Boats

Happy first day of summer! Here in the Pacific Northwest, we joke that summer doesn’t actually start until after the 4th of July. The last couple of years our weather has been so cold in the spring that tomatoes didn’t grow very well or produce much at all. Squash? Never a problem, is it?

This year we’ve had bouts of warmer than usual weather . . . followed by bouts of chilly, wet days when we wish our tomatoes were getting more heat. I have my fingers crossed that this will be a great year for my heirloom varieties and I’ll be harvesting plenty of tomatoes to dry, freeze, can and eat off the vines.

With the activities of summer swinging into high gear, before we know it we’re going to have oodles of tomatoes and tons of zucchini squash. You can’t give all your squash away so I think we should plan ahead.

Recipe: Zucchini Boats

Summary: Make use of summer’s bounty of tomatoes and zucchini squash!

Ingredients

  • 2-4 tablespoons of olive oil
  • 1-2 cloves of garlic, minced
  • sea salt
  • cracked pepper
  • 1/2 zucchini half or “boat” for each diner
  • cherry tomatoes – halved – or small tomatoes – sliced 1/4 inch thickness
  • Cheese – mozzarella, monterey jack, provolone or fontina type cheese, shredded or small cubes
  • Grated Parmesan cheese

Instructions

  1. In a small bowl, mix together olive oil, minced garlic, salt and pepper. Set aside.
  2. Cut zucchinis in half lengthwise and trim a little off the bottom so each “boat” will sit level in your baking dish.
  3. Using a spoon, scoop the seeds out of the center of each squash to create a well.
  4. Brush the well (flesh side of each boat) with garlic and olive oil mixture.
  5. Arrange the cherry tomato halves or slices of tomato into each well.
  6. Bake at 350 degree oven for about 30 minutes.
  7. Remove from oven. Place shredded cheese in between the tomatoes. Place them back in under the broiler til golden and bubbling.
  8. Remove from oven. Drizzle with remaining garlic olive oil mixture and a sprinkle of Parmesan cheese.

Try this gluten-free, grain-free (GAPS and SCD friendly) Almond Flour Zucchini Bread. For more squash recipes, Martha Stewart’s lists 60 Summer Squash and Zucchini Recipes that you can adapt to your dietary desires.