Bruschetta Recipe: Bruschetta Zucchini Boats

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In keeping with the mixing things up in our menu rotation, we’ve been trying to inlude a meatless meal or two each week. The males in my house are slowly adjusting to having a meatless meal once a week, and I’ve actually been enjoying the exploration of different recipes.  This is a bruschetta recipe that gives us another way to use up zucchini- which is good because zucchini seems to do REALLY well in our garden and I always have too much!

Bruschetta Zucchini Boats

Bruschetta recipe zucchini boats

Ingredients:

1 pint cherry tomatoes, quartered
1 orange tomato, seeded and cut into pieces
2 garlic cloves, minced
½ cup onion, finely chopped
½ tsp crushed red pepper”
½ tsp salt
¼ tsp black pepper
1 Tbsp grape seed oil
1 ½ Tbsp balsamic vinegar
3 Tbsp fresh Basil, chopped {I use shredding scissors}
4 zucchini
½ cup shredded mozzarella cheese

Instructions:

1)  Preheat oven to 350 degrees.  Line a baking sheet with foil.

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2)  Slice zucchini in half lengthwise.  Using a melon baller, scoop out the middle of the zucchini halves to create a “boat.”  Bake in oven for about 5-7 minutes.

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3)  In medium pan, heat oil over medium heat.  Add onion, garlic and crushed red pepper.  Saute on medium for 3-4 minutes until onions are softened and garlic is lightly browned.  Season with salt and pepper.  Let cool.

tomatoes_in_bowl[1]

4)  In a large bowl, combine cherry tomatoes, orange tomato, and garlic mixture.  Stir to combine.  Add balsamic vinegar and stir well.  Mix in fresh basil.

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5)  Spoon tomato mixture into zucchini cavities and top with mozzarella cheese.  Bake in oven for 3-4 minutes or until cheese is melted.

Bruschetta Recipe: Bruschetta Zucchini Boats
Author: 
Recipe type: Main
Cuisine: Vegetarian
 
Bruschetta zucchini boats make a great meatless meal
Ingredients
  • 1 pint cherry tomatoes, quartered
  • 1 orange tomato, seeded and cut into pieces
  • 2 garlic cloves, minced
  • ½ cup onion, finely chopped
  • ½ tsp crushed red pepper”
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 Tbsp grape seed oil
  • 1 ½ Tbsp balsamic vinegar
  • 3 Tbsp fresh Basil, chopped {I use shredding scissors}
  • 4 zucchini
  • ½ cup shredded mozzarella cheese
Instructions
  1. ) Preheat oven to 350 degrees. Line a baking sheet with foil.
  2. ) Slice zucchini in half lengthwise. Using a melon baller, scoop out the middle of the zucchini halves to create a “boat.” Bake in oven for about 5-7 minutes.
  3. ) In medium pan, heat oil over medium heat. Add onion, garlic and crushed red pepper. Saute on medium for 3-4 minutes until onions are softened and garlic is lightly browned. Season with salt and pepper. Let cool.
  4. ) In a large bowl, combine cherry tomatoes, orange tomato, and garlic mixture. Stir to combine. Add balsamic vinegar and stir well. Mix in fresh basil.
  5. ) Spoon tomato mixture into zucchini cavities and top with mozzarella cheese. Bake in oven for 3-4 minutes or until cheese is melted.

 

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About the author: I’m a 30-something mom to three, brand ambassador. content creator, social media maven, blogger extraordinaire, earth lover, butcher, baker, candlestick maker (or something along those lines) – love word games, crafting, cake decorating or shooting pictures.

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