Featured in the April 2017 Edition of 'In The Loop Magazine
Yes! Zucchini in April or any time of year- This light, delicious and fulfilling dish can be made in a variety of ways. Here's my version of this scrumptious recipe that can be served for brunch, lunch and even dinner. Pair with a side of brown rice, quinoa or your favorite pasta.
Makes 8 zucchini boats
Ingredients:
- 4 zucchini, cut length wise, hollow center and dice zucchini meat
- 1 Roma tomato, seeded and diced
- 3/4 cup seasoned breadcrumb or panko
- hand full of fresh basil
- 1 cup shredded mozzarella
- 2 tablespoon Basil Pesto
- 1 tablespoon tomato tapenade or sun dried tomato, cut small
- 1 1/2 teaspoon minced garlic
- Black pepper and Sea salt, to taste
- Parmesan cheese, for topping
- Optional: 1 cup ground turkey or beef, pre cooked
Directions:
- Pre heat oven to 375 degrees
- Line a baking sheet with parchment paper and place hollow cut zucchini on baking tray
- Reserve Parmesan for topping. In a bowl mix together all remaining ingredients
- Evenly stuff zucchini boats then sprinkle with parmesan cheese
- Bake 20-25 minutes or until top is slightly golden brown
- Serve with your favorite side, brown rice, quinoa or favorite pasta with marinara sauce
You can find more of my recipes at Deliciousandsimple.net