Summer Recipe: Zucchini Boats with Mozzarella and Olives
Serves 4 to 8
balls of fresh mozzarella cheese, halved (or about 1/2 cup of any cheese you have on hand)
- 1 cup
grape tomatoes, halved
green olives, pitted and cut in half
Fresh basil, cut into slivers
Preheat oven to 350°F. Cut zucchinis length–wise and scoop out about 1/2 inch of the very center squash. Your indentations will be small and it doesn't have to be precise, just enough so you can squish some cheese and olives in there. Drizzle the hollowed squash with olive oil, and season with salt and pepper. Bake for about 15 minutes, until squash gives a little to the touch.
Remove par-baked zucchini and dot with halved grape tomatoes, halved mozzarella, and sliced olives. Just do your best to get as many of these items onto the zucchini as possible. Drizzle with more olive oil, sprinkle fresh basil slivers and bread crumbs over the top. Don't be shy here. Drizzle a little more olive oil, season with salt and pepper.
Increase the oven heat to 450°F and cook for another 10-15 minutes, rotating the pan half way. When bread crumbs are golden and cheese is melted, the zucchini boats are done.