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.