Zucchini Boats Filled with Cherry Tomatoes and Cheese

 

It was the first time I made these zucchini boats. I just loved it! It is beautiful, tasty and nutritious!

My older daughter liked it too but, the little one wasn't so anxious until I offered her some rice and she finished all her meal!

This zucchini boats are going in my weekly meal schedule definitely! 

 

Adopted from foodgirlUk

Ingredients:

- 3 large zucchinis

-  2 tablespoons parmesan cheese

- 1/2 cup mozzarella cheese

- 2 tablespoons herbed bread crumbs (Italian bread crumbs are the best)

- 6 cherry tomatoes, halved

- fresh chopped basil

- Italian seasoning 

- Olive oil

- Salt & Pepper

Preheat the oven to 350 degrees F.

Slice vertically each zucchini in half, then using a melon baller, scoop out the insides of the zucchinis until you’ve created about a 1/4 inch trough.

Brush the inside and out of each half with a little olive oil, then place 4 cherry tomato halves inside each zucchini boat, sprinkle with parmesan cheese, Italian seasoning and mozzarella cheese top with the breadcrumbs, and add a pinch of salt and pepper.

Bake for roughly 25 minutes, or until the zucchini is tender.

Top with fresh chopped basil.