Stuffed Zucchini

Tomatoes and zucchini go so well together. Add some cheese and bread crumbs and you've got one fantastic dish! This was excellent. And so easy. I was looking forward to leftovers, but there weren't any. So I made them again.

Zucchini Boats
Source:  Proud Italian Cook

adapted by There's Always Thyme to Cook

Printable Recipe

3 zucchini, sliced in half lengthwise, ends trimmed

1 clove garlic, minced

3 tablespoons olive oil

salt and pepper

grape or cherry tomatoes, halved

plain bread crumbs

fontina, provolone or mozzarella (or any good melting cheese), diced

a little white wine (optional)

olive oil for drizzling

basil, chopped

Preheat oven to 350° F.

Combine the garlic, oil, salt and pepper.

Scoop out the seeds of the zucchini in the center with a spoon. Brush the surface with the oil mixture. Arrange the tomato halves down the center of the zucchini, pour a little bit of white wine in the dish, then sprinkle with the bread crumbs.  Bake for about 30 minutes.

Remove from oven and place the cheese in between the tomatoes. Turn broiler on and place them back in the oven. Broil until golden and bubbling. Remove and drizzle with olive oil and a sprinkling of grated Parmesan. Garnish with chopped basil.

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