Brace yourselves, folks: it’s zucchini time, and as tasty as these little summer squashes can be, it’s not carefully guarded secret that they’re just too darn prolific. How many of us have been the recipients of an anonymously abandoned box of the things on our porches? Before you start despairing of how to use them all before they go by, however, you should really stop to take joy in their simple flavors while they’re as fresh as they get, and the best way to do that is to pair them with some equally fresh flavors. The Kitchn’s recipe for Zucchini Boats with Mozzarella and Olives does just that, and we’ve tweaked it just a tad to make sure you can prepare it with the confidence of serving up Guiding Stars to your family.
Save the scooped out centers of the zucchini and use in muffins or breads or toss into a stir fry or soup. Serves 4 as a main course, 6 to 8 as a side.
Servings: 4 (1 Zucchini Half) (164 G )
Prep Time: 15 Minutes
Cook Time: 35 Minutes
- 2 medium–sized zucchini
- 1/2 cup part-skim mozzarella
- 1 cup grape tomatoes, halved
- 8 green olives, pitted and cut in half
- 2 tablespoons olive oil
- 4 Tablespoons fresh basil, cut into slivers
- Preheat oven to 350 degrees Fahrenheit.
- Cut zucchinis length–wise and scoop out about 1/2 inch of the very center squash.
- Drizzle the hollowed squash with olive oil, and season with salt and pepper.
- Bake for about 15 minutes.
- Remove par-baked zucchini and dot with grape tomatoes, mozzarella and sliced olives. Sprinkle fresh basil slivers over the top.
- Increase the oven heat to 450 degrees Fahrenheit and cook for another 10-15 minutes, rotating the pan half way. When the cheese is melted, the zucchini boats are done.