Dice it and fry it, grate it and bake it, no matter how you slice it, zucchini is one of those vegetables you can put in just about any dish. It’s perfect for vegetable lasagna, in quick breads, or battered and fried. Well, now you can add my Italian Pesto & Balsamic Zucchini Boats to your arsenal of recipes, especially if they are growing in abundance in your garden! One bite and your mouth will ooze with flavor. Super easy to make and delicious for a snack, appetizer, or main dish.
You can use a large melon baller or a spoon to scoop out the inside of each slice. This gives room for the delicious filling that gives this dish so much flavor. I took a thin horizontal slice off the bottom to help the “boats” stay secure on the tray without rolling to the side.
Next chop up the fresh herbs and walnuts, add fresh virgin olive oil or avocado oil, and a little salt and pepper and you have a delicious filling for your Italian Pesto & Balsamic Zucchini Boats! Pretty easy so far, huh?
This would be a great recipe to get your kids or grand-kids involved in making. They go together so quick and easy.
Sprinkle the top of the chunky pesto with fresh mozzarella and you’re almost done!
Take your half-sliced tomatoes and lay them sideways on top of the mozzarella. Drizzle with balsamic vinegar (my favorite) just before placing in the oven.
Seriously, so delicious! Hopefully you have all the ingredients in your kitchen right now just waiting to slide in the oven. I made these while my husband was away on a business trip. I ate one for dinner and heated the other the next day for lunch. It tasted a little like a veggie pizza. Mmm, I can’t wait to make them again and have my hubby try them. Speaking of hubby, we celebrated our 30th wedding anniversary this past week. Quite a milestone in today’s day and age. And it’s nice to know that after 30 years he’s not tired of my cooking yet!