This recipe is from our July/August Eating Well magazine. I shared this with Mom before I actually tried it and she raved about it so much I decided I couldn't wait any longer to try it! For further tips and information you can view the recipe online here.

2 medium 2-inch-wide zucchini
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
1 tbsp evoo
1 tbsp white-wine vinegar
1 tbsp minced shallot
1 cup quartered grape tomatoes
1/2 cup diced mozzarella cheese
1/4 cup thinly sliced basil

1. Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.
2. Place the zucchini halves in a microwave safe dish. Sprinkle with 1/4 tsp salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)
3. Whisk oil, vinegar, shallot and the remaining 1/4 tsp each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.

I served the Zu-Canoes as a side for scrambled hamburger
with onions, mushrooms, and topped with provolone cheese.

1 comment:

  1. Yours look prettier than mine did! But like you say - they were so good. Were these the zucchini from the lake?