Zucchini Bruschetta Boats
Zucchini is a star vegetable of the spring and summer. It is good in salads or as a standalone food, and it can be cooked in a variety of ways. Zucchini is sometimes called courgette, which is the British English name for it, so you could make your dinner a little bit fancier and call these “Courgette Bruschetta Boats.” Your guests may be a tad confused, but they will certainly pretend they know exactly what you’re talking about and will then feel a sense of relief when you bring out zucchini and not something unidentifiable.
You might as well call these things dream boats, since they will be haunting your sleep after you’ve tasted them. Just one mouthful will have you hooked on their delightful flavor. This is a low carb recipe that is both intensely flavorful and intensely satisfying to both the body and the mind. In our test kitchen, someone who is very much a lover of pasta drowning in red sauce gasped, “this is better than spaghetti!”
Jeff says you should use zucchini that are medium to large in size since you have to scoop the middle out to “fit the goodies in.” Meaning, you have to fill the zucchini back in with the other ingredients after you have scooped their insides out. To make your boat occupants even more delicious, take some of our Bruschetta Seasoning and soak it in olive oil for about 20 minutes before drizzling it over the whole thing.
We topped our zucchini boats with parmesan cheese, which complimented the other flavors nicely, but mozzarella cheese would do just fine. Our taste testers were more than happy to enjoy these zucchini boats and they were even okay with it when the juices and oils dribbled all down their hands and onto their clothes, accidentally of course. Keep lots of napkins on hand to clean up after this wonderfully messy recipe.
- 3 medium Zucchini
- 2 cups grape tomatoes, halved
- 1/4 cup fresh basil, chopped
- 4 cloves garlic, minced
- 1 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 1/3 cup Parmesan cheese
- Salt and pepper to taste
- 2 Tbsp Bruschetta Seasoning
- In a small bowl, combine the Bruschetta Seasoning with 1 Tbsp of the olive oil, and set aside. Preheat oven to 450F.
- Slice each zucchini lengthwise in half. With a spoon or melon baller, scoop out the middle.
- Place zucchini in a baking dish, brush with olive oil, season with salt and pepper and place in oven for 15 minutes.
- While the zucchini is roasting, in a medium bowl combine the grape tomatoes, minced garlic, fresh basil, vinegar, and bruschetta mixture and a salt and pepper to taste.
- After the 15 minutes is up, remove zucchini from oven and spoon the tomato mixture into the zucchini. Top with the Parmesan cheese.
- Place back into oven and bake an additional 10 minutes.
- Place zucchini under broiler 1-2 minutes to finish up the dish. Serve!