Thursday, March 15, 2012

RECIPE: Zucchini filled with Tomatoes, Mozzarella and Herbs

To go along with the Moroccan Marinated Chicken, I decided to stick with something rather Mediterranean. I love zucchinis, but Conrad's never been a big fan of them. I figured if I disguised them under some of his favorite foods (grape tomatoes and cheese ...) He might be able to choke them down. Little did I know that he'give them not just one, but TWO thumbs up! SCORE!! 
1 large Zucchini
Olive Oil
Grape Tomatoes
1/2 cup grated Mozzarella Cheese
Parmesan Cheese
Italian Herb Blend
Sea Salt
1. Preheat oven to 400 degrees.
2. Wash zucchini and cut in half length-wise. 
3. Cut a trough in the middle of each half, removing the seeds. Lightly drizzle (brush or spray) olive oil on tops so the don't dry out. 
4. Cut grape tomatoes in half and place in the troughs. Sprinkle with sea salt and pepper. 
5. Place in oven-safe baking dish and roast for 30 minutes.
6. Remove from oven and sprinkle grated mozzarella cheese over each half, then season.
7. Let rest for a couple of minutes, then return to the oven for 10 more minutes or until mozzarella is melted and bubbly.
8. Sprinkle with grated parmesan cheese and serve!

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