If you can, choose medium-sized zucchini or squash that feel heavy for their size. That way you’ll know they are most flavorful and tender.
Homemade pesto would be awesome for these but don’t worry if you don’t have the time to make some. Store-bought will work really well, too! You can combine your favorite cheese flavors for these, add some bread crumbs or any kind of meat you prefer. But this really is a meal that will turn out stupendous, even if you keep it simple!
Ingredients
2 cups of day old cubed bread
1 Tbsp Land O’ Lakes butter
2 Tbsp pine nuts
1 very large zucchini (about 2 pounds)
1/4 cup prepared basil pesto
1/4 cup grated Parmesan cheese
4 oz. fresh mozzarella, cut into cubes
A handful of cherry tomatoes, roughly chopped
Salt
Instructions:
Toast the cubed bread in a skillet, or in the oven. Let cool to touch.
Toast the pine nuts in a small skillet on high. Keep an eye on them – they burn easily! When they start to brown, remove them from the pan into a small bowl.
Combine croutons, Mozzarella, pesto, Parmesan, tomatoes, pine nuts: Place the croutons and Mozzarella in a medium bowl. Toss with the pesto. Add the grated Parmesan, chopped cherry tomatoes, toasted pine nuts, and toss some more.
Heat the oven to 375°F. Cut the zucchini in half lengthwise. Scoop out the inner flesh with a metal spoon, leaving 1/4 to a 1/2-inch thickness in the zucchini boats.
Place the zucchini boats in a roasting pan. Sprinkle with salt and fill with the stuffing mixture.
Pour a cup or so of water into the bottom of the roasting pan (so that zucchini doesn’t dry out on the outside), to about 1/4 inch depth.
Bake for 45 minutes at 375°F.
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Quick tip: Use your favorite cheese instead of the ones mentioned in this recipe!