These turned out beautifully, good enough to serve guests. I had very large zucchini, so this was my entire dinner and it was filling. With small zucchini they could be a great appeitzer so side dish. Treat them like breadless bruschetta even!
Zucchini Boats Recipe:
2 Large green zucchini
1 Tbsp Olive Oil
3 Crushed Garlic Cloves
3 Tbsp Cottage Cheese (any soft cheese will do)
1 Small Tomato
2 Tbsp Parmesen Cheese
Sprinkling of Sea Salt and your favorite herbs
2 Tbsp Mozzerella (optional - I didn't add this)
I washed the zucchini and cut them in half lengthwise (unpeeled) then scored them down the middle. I figured this would help them cook faster and let the goodness seep down into them. Sprinkle with Sea Salt. I drizzled with the Olive Oil and them spread the Garlic on top. Then I added the Cottage Cheese. I just used what I had - any spreadable cheese would do. Next time I plan on using goat's cheese or ricotta. Use the cheese you like! I cut the Tomato into very think slices and laid them on top. Then sprinkled with the Parmesen Cheese and herbs. I used fresh Rosemary from my garden and Italian Seasonings. If you want to make yours extra cheesy, then add more cheese or even mozzarella cheese on top. Bake at 350 for about 30 minutes. I actually used my toaster oven for these, since it was still warm from making the kids dinner. Enjoy!
The original recipe I modified is from Proud Italian. I can imagine this with several other toppings, including bacon! Later I also came across another Pinterest pin on Zucchini Pizza which is basically the same thing. I've pinned about 120 recipes on Pinterest so far that fit the Fast Track and Jorge Cruise's Belly Fat Cure. You can peruse then HERE. I know fellow BFCers Pattie and Dawn are busy pinning over there too! Pinterest is my FAVORITE social media of 2011.