Margherita Zucchini Boats taste like your favorite pizza, only healthy! Zucchini topped with tomatoes, basil & cheese make an easy side or meatless meal.
2TablespoonsPanko or breadcrumbsyou can also use gluten-free breadcrumbs
⅓lb.fresh mozzarellasliced
3Tablespoonsfresh basilchopped
3TablespoonsParmesan cheesegrated
Instructions
Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil or spray with non-stick spray.
Slice zucchini in half lengthwise and, using a teaspoon, scoop out seeds and just a little bit of the flesh so that it can hold the other ingredients.
Place on prepared cookie sheet. If you need to, cut a little off the bottom of each zucchini half so that it sits flat.
In a small bowl, mix 1-½ Tablespoons olive oil and minced garlic together. Season with salt & pepper.
Brush over the top of each zucchini.
Arrange the sliced tomatoes on top of the garlic spread then sprinkle with breadcrumbs.
Bake in oven for 30 minutes.
Remove from oven and place slices of mozzarella over tomatoes.
Sprinkle with half of the chopped basil and half of the Parmesan cheese.
Drizzle remaining olive oil over the top and place under broiler until cheese has melted and browned.
To serve, top with remaining basil and Parmesan cheese.
Notes
VariationsZucchini boats can be stuffed with a variety of fillings. Try your favorite taco filling or your favorite Italian meat sauce with ground beef, ground turkey or sausage. But don't stop there! You can make a low carb steak and cheese sandwich minus the bread or maybe opt for an Asian-inspired filling with soy sauce, peppers, cabbage and chicken.Serve as an appetizer (a particular favorite with kids) by slicing the zucchini into small circles like a small pizza. Lay on a sprayed cookie sheet and layer with ingredients from recipe. The cooking time will be cut down to about 10 minutes prior to melting the cheese under the broiler. It's like a bagel bite only healthier!