I L.O.V.E. food! And I love to try new things. We generally eat a hearty meat dinner each night, but I try to make a vegetarian dinner 1-2 times a week. I found an awesome recipe on Pinterest, from the Proud Italian Cook blog, for a zucchini side dish that I decided to try tonight to see if it could only be a side dish or if it could possibly be a main entree. I used a small zucchini and a larger zucchini (close to the size of a small eggplant). I followed her directions (below) on gutting the seeds and placement. I then placed my small tommy-toe (cherry) tomatoes, cut lengthwise, in the dip of the each zucchini half. I altered the recipe a tad just to put my own touch on it (of course!). Instead of using bread crumbs, I mashed up about a handful of seasoned croutons. I also decided to salt and pepper each half first and then I forked on my olive oil by itself. I placed these in the oven on 350 degrees for 30 minutes. After removing the cooked zucchini, I placed my cheese on top (i only used Mozzarella) and inserted them back into the oven under the broiler for about 4 minutes. They were delicious!!! The portion size did make a huge different. The smaller ones would make a great side or even appetizer and the larger version could be used as a main entree. They were very filling! I think these could also be yummy with small mushroom pieces as well. Mmmm very yummy!
The Before and After
Here is the Proud Italian Cook’s directions:
Just cut a zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish*** Scoop out the center where the seeds are with a spoon*** Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper*** Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes*** Remove and place diced fontina or mozzarella in between the tomatoes, place them back in, but now under the broiler til golden and bubbling***Remove and drizzle with olive oil and a sprinkling of grated parmesan.