Italian Pesto & Balsamic Zucchini Boats
One bite of these Italian Pesto & Balsamic Zucchini Boats and your mouth with be bursting with delicious Italian flavor! Easy to make, easier to chow down!
Ingredients
pesto
- 1 cup fresh basil leaves (packed) (finely chopped)
- 4 sprigs oregano (finely chopped)
- 4 sprigs thyme (finely chopped)
- 4 cloves Garlic (minced)
- 1/2 cup walnuts (chopped)
- 1/3 cup Parmesan Cheese (finely grated)
- 1/2 cup Extra Virgin Olive Oil or Avocado Oil
boat
- 3 Medium Zucchini (sliced lengthwise and hollowed out)
- 1/2 cup Mozzarello (grated)
- 12-16 Cherry Tomatoes (sliced in half)
- Balsamic Vinegar (Drizzle)
Directions
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pesto
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Step 1
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| Chop basil, oregano, thyme and walnuts. Place in a small bowl |
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Step 2
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| Add shredded cheese, minced garlic and olive or avocado oil to nuts and herbs. Mix |
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Step 3
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| Salt & pepper to taste. |
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boat
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Step 4
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| slice zucchinis in half length-wise. Slice a small strip off the bottom of zucchini to stabilize it on the cooking tray. Using a melon baller or a spoon, scoop out the center of each zucchini half. |
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Step 5
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| Place zucchini on a cookie tray scooped side up. Fill scooped out area with "pesto". |
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Step 6
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| Sprinkle with mozzarella cheese. |
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Step 7
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| Slice cherry tomatoes in half and arrange evenly on top of boat. |
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Step 8
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| Drizzle boats with balsamic vinegar. |
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Step 9
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| Place tray in 350 degree oven for 30 minutes or until zucchini is soft and tomatoes are slightly brown on the edges. |
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