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Zucchini boats

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Ingredients for 4 servings:

  • 2 small zucchini
  • 4 tomatoes
  • 2 packs of mozzarella (125 g each)
  • e.g. pesto, green
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with tomato, mozzarella and pesto

Wash the zucchini and cut it lengthwise to create 4 small boats. Remove any soft flesh and seeds, if necessary. Wash the tomatoes and slice them. Slice the mozzarella as well. Top the zucchini with the tomatoes and mozzarella. Season with salt and pepper and drizzle with the green pesto. Bake in the oven at approximately 180°C (convection oven) for 10-15 minutes. Delicious as a side dish with pork fillet and baguette, or as an appetizer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Zucchini boats

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