In the summer, when anyone you know who gardens is trying to foist bushels of zucchini on you because they planted three zucchini seedlings instead of only one, remember this recipe.
Some of the ingredients:
Hollowed out zucchini.
Onions, garlic, parsley, butter and oil.
Tomatoes, bread crumbs, parsley, salt and pepper.
Ready for cooking.
With melted mozzarella.
I ate my zucchini boats with a steak after reading an article that found red meat eaters are happier (read more here). I figured that because it’s been a bit of a week, a mood boost would be welcome. While I was quite happy during dinner, eating the steak didn’t really help my mood long term. And because the article also mentioned that eating red meat was linked to heart disease and an increase in the risk of cancer, now I’m sad and scared. Gotta wonder how much money was wasted on that study!
Zucchini boats and a mental health boosting steak.
3 medium zucchini
2 Tbsp butter
2 Tbsp parsley flakes
1 Tbsp vegetable oil
1 small onion, diced
1 clove garlic, minced
1 medium tomato, chopped
1/2 c Parmesan cheese, grated
2 Tbsp bread crumbs
salt and pepper
1/2 c mozzarella cheese, shredded
Slice zucchini in half lengthwise and scoop out centre. Place in baking dish and set aside. Combine butter, parsley, oil, onion, and garlic in small bowl. Cook on high for 1 minute., then stir in tomato, bread crumbs, Parmesan, salt and pepper. Fill zucchini shells, cover dish with cling wrap and cook on high for 5 minutes. Uncover, sprinkle with mozzarella cheese and cook on high until cheese melts.