This summer we have had lots of zucchini. That said, we were having a hard time finding new recipes for zucchini that didn’t heat up the oven. Luckily last week was cooler and we were able to bake zucchini boats. We used tomatoes, red pepper, salt, pepper, onion, garlic and shredded mozzarella cheese. The zucchini seeds were scooped out, then stuffed and finally baked at 375 for 12 or so minutes (just until they are soft to the fork).
The zucchini doesn’t have a strong flavor which allows for it to retain the moisture from the tomatoes and flavors from the other ingredients. All in all, a healthy addition to our evening meal! I look forward to trying these again as we continue to gather summer squash from the garden. Next time I plan to try them with meat, beans, corn, onion, cheese, and tomatoes.
I use photos from other sources because my photography and editing skills are not that great.