Tomato Basil Zucchini Boats Recipe
Posted on July 29, 2009
Serves 8 as a side or 4 as a main dish
This recipe also works well with yellow summer squash and or the nice little round variety of zucchini.
4 medium sized zucchini
¼ cup olive oil
1 yellow onion, peeled and chopped
2 small cloves garlic, peeled and minced
1 medium tomato, coarsely chopped
3 tbs shredded fresh basil
¾ cup bread crumbs
8 ounces fresh mozzarella cheese, cut into small dice
1/3 cup freshly grated parmesan cheese
Salt and pepper to taste
Preheat the oven to 375 degrees.
Wash the zucchini. Trim and discard the stem and blossom ends. Cut in half lengthwise and using a melon baller or small ice cream scoop carve and reserve the center meat of the squash creating a uniform well or boat with about a 1″ thick shell. Coarsely chop the inside meat and heat the olive oil in a medium sized sauté pan. Add the onion and sauté until tender and just beginning to color. Add the chopped zucchini and garlic and continue to sauté until tender and fragrant, 3-5 minutes. Transfer to a medium sized bowl to cool. Meanwhile arrange the zucchini boats in a baking pan just large enough to accommodate all in a single layer. Sprinkle each with a pinch of salt.
Add the tomato, basil, bread crumbs and mozzarella, toss to combine well and season to taste with salt and pepper. Spoon the mixture into the zucchini boats, dividing evenly and packing lightly. Sprinkle with the parmesan cheese and drizzle with a bit of additional olive oil. Bake in the oven until the zucchini is very tender and topping lightly browned, 35 to 40 minutes. Serve hot with rice pilaf for a main course.
