Zucchini, one of summer’s more bountiful vegetables; and while my garden isn’t cranking the little green lovers out quite as frequent as I’d like, grocery store prices for the squash are excellent this time of year.
While I don’t normally cook vegetarian dishes, two halves of these hearty boats is filling. I like just one half with chicken or fish.
Stuffed Zucchini Boats
1 small onion, about 1/4 cup chopped
2 cloves garlic, minced
1 TB Basil, chopped
1/4 cup pine nuts, toasted
1/4 cup bread crumbs
1/4 shredded cheese
Salt and pepper
Split zucchini in half, and scrape out seeds.
Saute zucchini scrapings, onion and garlic until onion is translucent, about 7-10 minutes.
In a medium-sized bowl, toss saute mixture with salt, pepper, pine nuts and bread crumbs.
Divide mixture between the four boats evenly. Top with cheese.
Bake in 400* oven for 20-25 minutes, or until zucchini are soft enough to cut with fork.