I’ve made this with all sorts of cheeses, fresh and sundried tomatoes – any combination of cheese and veggies you top these zucchini “boats” with is delicious! In the below recipe, I used store-bought pesto as well as feta… Oh man, are they good!
Grape Tomatoes (about 10, halved)
1 cup Feta
1 jar Pesto
1 tsp Garlic Powder
2 tbsp Olive Oil
Salt & Pepper
Preheat your oven to 425°. Take the zucchini, and cut off both ends. Then, cut in half length wise, and then cut those two long pieces in half to make 4 “open faced” zucchini pieces. Taking a spoon, carve out the seeds to make the insides of the boat. Repeat on the second zucchini. Note – you can use yellow squash as well!
Taking one “boat”, spread some pesto on it. Then, sprinkle some garlic powder, salt, and pepper. Top with feta and a few tomatoes. Repeat until all boats are filled, and then place in a glass baking dish. Drizzle a little olive oil on top (this helps the cheese become golden). Place in the oven for 20-25 minutes (or, until the zucchini is fork tender, and the cheese is bubbly). Let cool, and enjoy!