The garden has been coming along very well. We are harvesting lots of vegetables -- tomatoes, zucchini, squash, green beans, broccoli, cauliflower, etc. I had some fresh zucchini, squash and tomato that needed to be used up in my fridge. Zucchini boats have been making their rounds on food blogs everywhere recently, so I decided to make my own version. This is a healthy and delicious side dish that is a perfect complement nearly any main dish. I served these with baked haddock.
- 2 medium zucchini
- 2 tbsp extra-virgin olive oil
- 1/2 c onion, diced
- 1 large garlic clove, minced
- 8 grape tomatoes, sliced
- Salt, to taste
- Pepper, to taste
- 2/3 c shredded pepper jack cheese
- 1 tsp dried basil, chopped
Preheat oven to 350 degrees.
Heat the olive oil in a skillet over medium heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute longer. Remove the onion with a slotted spoon and set aside.
Slice the zucchini in half lengthwise. Using a spoon, scoop out the seeds from the middle of the zucchini to make the boats, leaving 1/2 inch of the zucchini intact.
Season the zucchini boats evenly with salt, pepper and basil. Spread the onions out on top of the zucchini. Place four sliced tomatoes on top of each boat. Top with pepper jack cheese and add another layer of tomatoes. Top with some more pepper jack cheese.
Bake in the oven for 30 to 35 minutes, or until the zucchini is tender. Garnish with basil.