Zucchini is the vegetable that keeps on giving, except in my garden. Daughter Megan has several plants and shares the wealth the family and friends.
Zucchini (Photo credit: Farmanac)
Zucchini can be a blessing or a curse. I’ve read a quote online that supposedly came from Garrison Keillor that made me laugh. ‘July is the only time of year when country people lock our cars in the church parking lot, so people don’t put squash on the front seat.’
We’ll be wishing for garden fresh zucchini this winter so we’ll, again, get creative with the zucchini recipes.
- 3 small (or 2 medium) zucchini
- Cherry or Sun Gold tomatoes (sliced in half)
- olive oil
- salt and pepper
- bread crumbs (plain or seasoned)
- mozzarella cheese
Preheat oven to 350 degrees. Slice the zucchini in half lengthwise and slice a bit off the back side so the zucchini will lie flat on the baking pan. Scoop out the centers of the zucchini halves with a spoon.
Brush the surface of each zucchini half with olive oil. Sprinkle with salt and pepper. Slice tomatoes in half, and arrange them into the grooves.
Lightly sprinkle with bread crumbs. Sprinkle with mozzarella cheese or parmesan cheese (or both) and bake for about 30-40 minutes until tender.
Optional: Set your oven to broil, and continue to cook another minute or two until cheese is golden and bubbly.
Recipe adapted from: http://sinfullytempting.com/2013/09/01/zucchini-boats/