Recipe by Georgia Jill
This is a side dish that I make often in the summer. My husband is not a huge zucchini fan, but he enjoys this with our grilled meats! Not only does it use up some of the extra zucchini from the garden, it is fast and extremely easy! Sometimes I bake the zucchini, but other times we put them on foil “trays” and add it to the grill, alongside our meat. This is also good with oregano or a combination of your favorite herbs. Also, experiment with other hard cheeses, like Romano.
Top Review by mums the word
Simple to make and very good. I used romano cheese as that is what I had on hand. I cooked them for 25 minutes, and they were still just a bit crisp which I like. Made for Fall Pick A Chef 2012, thanks for the recipe!
- 2 zucchini
- 1 tablespoon butter, melted
- 1⁄4 cup sliced fresh basil, more of less according to taste (may use 1 teaspoon dried basil if needed)
- 1⁄4-1⁄2 cup shredded parmesan cheese
- salt and pepper
Directions See How It's Made
- Wash and dry the zucchini. Trim off the ends and slice in half lengthwise. Scoop out some of the seeds in the middle of each piece. You may leave some seeds in because you only need to scoop out enough to allow the butter to melt and stay inside. Put all zucchini boats on a baking sheet.
- Divide the butter between the zucchini boats, spreading all over cut side. Salt and pepper each piece and then divide the basil and parmesan between the boats.
- Bake in a 350 degree oven for 25 minutes or until desired tenderness. (Less for slightly crisp and longer for softer zucchini.).