Zucchini is yum. Eat it like this.
Do you remember last Wednesday when I said I really wanted to make these? I know you do. It was a good day.
Well. I totally made them. I can’t remember if it was that night or the next night, but they were definitely in my belly within 48 hours of posting that.
And boy they tasted goooooood.
It’s such a simple recipe too - everything was in the pantry already (helped by the fact we got a bucket of mozzarella for other recipes last week!). I urge you to make them. And I urge myself to stop using the word ‘urge’. Don’t like that word. Not one bit.
Back to the zucchini boats. They’re from this recipe and seriously. So. Easy! While you’re there you should probably also check out this, this and this. Delicious!
Zucchini boats
1 zucchini
1 garlic clove
4 cherry tomatoes
2 t olive oil
2 t bread crumbs
2 balls baby mozzarella
Parmesan
Salt and pepper
Cut the zucchini in half and scoop out some of the centre. If it’s not sitting stable, trim a little of the bottom off so that it does. Cut the cherry tomatoes in half and arrange along the zucchini. Drizzle with half the olive oil and sprinkle the bread crumbs and garlic over them. Salt and pepper those bad boys.
Put in the oven at 180 degrees celcius for about 20 minutes.
Cut the mozzarella into enough bits to fit in between the tomato. Put back in the oven for about 10 minutes or until golden (I didn’t let mine get that golden cos I was hungry!).
Once cooked, drizzle with remaining olive oil and sprinkle with parmesan.
Serve with whatever you want - I opted for extra veg, a wee bit of mash and some steak.
Go the veges!
We used this amount to serve two people, but I would have happily gobbled them both up myself! Serve as much or as little as you please. Also, think about trimming the ends off - the bf ate his!
