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
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