Zucchini Bruschetta Boats
Few things beat Bruschetta. Tomatoes, olive oil, salt, pepper, bread. It’s a no-brainer. Add a little cheese to the mix, and you’re golden. But, since the holidays are filled with bread-heavy delights, pastries, and pies (oh my!), I decided to take these zucchini boats for a spin. The result? Easily my new go-to appetizer, and the prep is oh-so-simple.
– 3 zucchinis
– goat cheese
– 1 tomato
– olive oil
Preheat oven to 400°F.
Wash zucchini. Quarter them but cutting in half in the middle, and then half each half lengthwise. Scoop out the inside using a teaspoon or melon baller. Toss in a light amount of olive oil, and place face up on a cookie sheet. Bake for 7 minutes, turn over (face down) and bake for an additional 7-10 minutes.
While the zucchini bakes, dice up your tomatoes and take the goat cheese out of the fridge so it softens up a bit. Take zucchini out of then oven, turn them face up, spoon goat cheese into the boats, and return to the oven for 5 minutes.