There is no shortage of zucchini at this time of year...and here's a great way to serve it. Stuff with onion, garlic, herbs, cheese and bread crumbs...add tomato slices and grill to perfection!
- 2 medium zucchini
- 1-2 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup Panko bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-2 tablespoons fresh basil or oregano, chopped
- 1 cup shredded Italiano cheese (combination of Parmesan and mozzarella)
- 8 grape or cherry tomatoes, thinly sliced
- Trim the ends from the zucchini and halve them lengthwise.
- Shave a small piece from the bottom side of each piece so that they sit flat.
- With a spoon, scoop out a channel from the middle of each zucchini.
- Lay the four 'boats' on a baking sheet lined with parchment paper..
- Saute onion for several minutes in olive oil. Remove from heat.
- Combine onion mixture, garlic, bread crumbs, salt, pepper, fresh herbs and cheese.
- Fill zucchini boats.
- Top with tomato slices.
- Bake in pre-heated oven at 350°F for 30 minutes...or until the shells are tender. (Or grill on medium heat in a closed BBQ for about 15 minutes.)
