When choosing your zucchini, did you know that bigger isn’t necessarily better? In fact, zucchinis that are small to medium sized are often the most flavorful. Not to mention, the darker the skin, the richer the nutrients are as well. Now you know! Check out this fresh and flavorful zucchini recipe below, and let us know your favorite way to prepare this versatile summer vegetable.
Ingredients: (makes 4 boats)
1 green medium zucchini
⅓ cup quartered cherry tomatoes (or grape tomatoes)
¼ cup shredded mozzarella
1 clove garlic minced (may omit if you don’t like raw garlic)
1 tablespoon minced shallot
¼ cup thinly sliced basil leave
1 tablespoon white balsamic vinegar (or you can use white wine vinegar or regular balsamic if you prefer)
1 tablespoon extra-virgin olive oil
salt & pepper to taste
- Trip ends off zucchini and cut lengthwise in half, then cut short ways to quarter it. Scoop out the core and seeds, mince and set aside for later.
- Sprinkel zucchini boats with salt & pepper, cover in a bowl and microwave for 1-2 mins until tender yet crisp.
- In a separate bowl, whisk together your choice of vinegar, olive oil, shallot and garlic with salt and pepper to taste. Add in mozzarella, tomatoes, and minced zucchini core.
- Scoop evenly into boats, and garnish with basil.