Zucchini boats are a great trick to have up your sleeve – they make a simple side dish or appetizer that is easy to scale up or down depending on how many mouths you are feeding and how advanced you want to make them. On the simplest scale, you can fill them with a chunky tomato sauce. On a slightly turned up scale, but still easy, you can fill them with this delicious sun-dried tomato spread. Online, you can find plenty of meaty fillings too.
What you’ll need:
- Zucchini, as many as you want
- Olive oil
- Whatever you want to fill them with
- Preheat oven to 350F and line baking sheet with tin foil. Lightly coat with olive oil.
- Wash zucchini, cut off ends, and cut in half, thirds or quarters, depending on how long they are and how big you want your boats.
- Using a spoon, scoop out the pulp of the zucchini and throw out.
- Line the baking sheet with the boats, with the dark green against the tin foil. Using one capful of olive oil, lightly coat the zucchinis. If one boat has more oil in than another, drip it over a less coated zucchini, and so forth so they each get a little.
- In total, the boats should cook about 30-35 minutes.
- If you’re doing a chunky tomato sauce, put it in the boats before going in the oven.
- If you’re doing the sun-dried tomato spread, I cooked for 17 minutes, then filled them with a generous portion using the back of the spoon, and cooked for another 17.