Spicy Zucchini Boats With Tomato & Pepper Jack
"The garden is currently bursting with zucchini and tomatoes and this is one of my favorite ways to use it up. These are cheesy, sweet, salty and spicy all in one bite. I typically have them as a snack but they are also perfect as a side dish."
photo by DeliciousAsItLooks
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 medium zucchini
- 2 tablespoons extra virgin olive oil
- 1⁄2 cup onion, diced
- 1 large garlic clove, minced
- 8 grape tomatoes, sliced
- salt, to taste
- pepper, to taste
- 2⁄3 cup monterey jack pepper cheese, shredded
- 1 teaspoon dried basil, chopped
directions
- Preheat oven to 350 degrees.
- Heat the olive oil in a skillet over medium heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute longer. Remove the onion with a slotted spoon and set aside.
- Slice the zucchini in half lengthwise. Using a spoon, scoop out the seeds from the middle of the zucchini to make the boats, leaving 1/2 inch of the zucchini intact.
- Season the zucchini boats evenly with salt, pepper and basil. Spread the onions out on top of the zucchini. Place four sliced tomatoes on top of each boat. Top with pepper jack cheese and add another layer of tomatoes. Top with some more pepper jack cheese.
- Bake in the oven for 30 to 35 minutes, or until the zucchini is tender. Garnish with basil.
- Enjoy!
Questions & Replies
-
can you freeze this recipe before cooking?
Reviews
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I grow a garden and make these all the time. Slice the zuccs lengthwise and scoop out the seeds. Put in a oblong glass pan. Drizzle a little EVOO on the boats and sprinkle a little salt and pepper on them. Then make the filling: I first cook up a slice of bacon, sautee a few mushrooms with the onions in the bacon grease and put in a bowl. Add a crushed clove of fresh garlic, chopped sun dried tomatoes, about a half a cup of panko or Italian bread crumbs, half a cup of grated parm, about a quarter cup of chopped fresh tomatoes, one slice of cooked bacon crunched up. Mix this up and use for the filling. Mine are better than yours! Everyone loves them!!
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Really tasty, with just enough spiciness! My zucchini were pretty big, so I ended up having to make up some more filling, but otherwise, very fun and pretty! -
This recipe is terrific! After the recommended baking time, I broiled the zucchini for one minute - which added a little crisp to each bite. The flavors are really good -- and not too spicy for summer dining. Try them! You won't be disappointed! -
Great recipe! Just the right ratio of each ingredient. I used 2 t. of fresh basil and that was my only change. Simple and delicious! Thanks for sharing the recipe. -
Fantastic! It made a delicious appetizer to our soup tonight. I used zucchini and basil fresh from the garden. We didn't grow onios this year and the tomatoes weren't ready so we had to purchase those but still wonderful. Such a great fresh combo of flavors of the garden. Yum! Looking forward to leftovers.
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