Zucchini Boats


4 large zucchini – washed

¼ c. finely chopped vegan mozzarella cheese (if preferred, you could omit the “cheese” option if not preferred)

2 T. bread crumbs

16 cherry tomatoes

2 cloves garlic, finely chopped

Fresh chopped basil

Salt and pepper to taste


Preheat the oven to 350 degrees.

Slice the zucchini vertically into two halves.

Make a slit from top to bottom on each of the halves.

Use a melon baller or a metal teaspoon measure and scoop out the insides of the zucchini until you have made a ¼ inch trough.

Place 4 cherry tomatoes inside each “zucchini boat” and sprinkle with garlic, cheese (if using) and bread crumbs.

Add salt and pepper to taste using just a pinch of salt in any recipe. Try to re-adjust your taste buds for salt.

Bake for 25 minutes or until the tomatoes are bubbly and the zucchini is tender when pierced with a fork.

Top with fresh chopped basil.

This recipe makes a great dinner with a side of salad or rice or can serve as an appetizer when cut into four individual pieces.