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Hungry Girl Por Vida

Zucchini Boats – 3 Cheese and Roasted Tomato

August 13, 2012 by Leave a Comment

While I love warm, sunshiney summer days…I am a total fool for drizzly, overcast, cool weather. I blame the foolishness on so many dry, cloudless years in the desert. This weekend was a welcome (to me!) respite from heat and humidity in Michigan. It was rainy and a little cool, there were clouds and a bit of thunder, and just the teensiest hint of fall in the air.

As a fool for cool, autumnal days, I always eagerly anticipate the change of the season as summer winds down. I (prematurely) switch my candles, bust out a pumpkin or two, and begin to bake and cook with fall in mind. This recipe takes the late summer bounty of zucchini and tomatoes, and pairs it with plenty of baked and bubbly cheese–making this dish a transition from fresh summer fare to baked, cheesy, comfort.

Zucchini Boats with 3 Cheeses and Roasted Tomatoes

Not only does this dish pair fresh, summer vegetables with a warm, casserole situation, it’s super easy and meatless main or side dish. PS, there’s a lot of cheese in this dish…I just like it that way. 

1 pint grape tomatoes, or other small tomatoes

3 medium zucchinis

salt/pepper

1/2 cup ricotta

1/4 cup parmesan cheese, grated

1/2 cup grated mozzarella

1-2 teaspoons finely chopped basil

1 1/2 cups prepared marinara–homemade or storebought

Preheat oven to 400*F.

Spread tomatoes evenly on a parchment lined baking sheet. Bake tomatoes in the oven for 15-20 minutes until tomatoes begin to burst, release juices, and start to caramelize around the bottom. Remove from oven and set aside to cool.

In a medium bowl mix together ricotta, parmesan, mozzarella, and basil, season lightly with salt and pepper. Set aside.

Halve zucchinis, scrape out the seeds with a spoon creating a well–being sure to leave 1/4 inch or so of flesh around the edges, ends, and bottoms. Season zucchini boats with salt and pepper. Spread the marinara sauce evenly in a 9×13 inch baking dish. Nestle the zucchini boats into the sauce. Gently fold the cooled, roasted tomatoes into the cheese mixture. Generously fill each zucchini boat with the cheese and tomato filling. Bake in the 400*F oven for 20-30 minutes until zucchini become tender and the cheese is bubbling and starting to brown in spots. Remove from oven and cool 5 minutes before serving.

 

 

 

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Filed Under: savory Tagged With: cheese, dinner, easy, lunch, tomato, vegetarian, zucchini

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Reader Interactions

Comments

  1. Megan

    August 13, 2012 at 4:33 am

    Girl, I’m just going to have to make this for dinner tonight. Believe THAT.

    Reply
    • cindy

      August 13, 2012 at 4:49 am

      oh, I wanna believe it!

      Reply
  2. jenny

    August 13, 2012 at 6:50 am

    zucchini, tomatoes, and tons of cheese? say no more. I need to make these STAT.

    Reply
    • cindy

      August 13, 2012 at 8:12 am

      exactly!

      Reply
  3. Heather @ Heather's Dish

    August 13, 2012 at 7:26 am

    i am OBSESSED with zucchini as of late…i think the hubby will be excited to try a new version!

    Reply
    • cindy

      August 13, 2012 at 8:11 am

      ’tis the season 😉

      Reply
  4. Rachel {Studio Cuisine}

    August 13, 2012 at 7:59 am

    Oh yes, I think you’ve just convinced to get on board with the whole zucchini boat thing. I already love me some zucchini, and this looks simply delectable! Also obsessed with that cutlery, you’re making me want to go back to Target and buy those colors!

    Reply
    • cindy

      August 13, 2012 at 8:11 am

      Thanks, Rachel! I wish I picked up the red set too, ha!

      Reply
  5. Amanda @ Once Upon a Recipe

    August 13, 2012 at 10:15 am

    Oh, these look wonderful! Like little lasagna boats, minus the pasta! I was a little overzealous at the farmer’s market this weekend and may have bought way too many zucchini to work through before they expire – problem solved!

    Reply
    • cindy

      August 13, 2012 at 10:35 am

      Thanks, Amanda! I’m glad I could help with the zucchini abundance!

      Reply
  6. Katie @ Blonde Ambition

    August 13, 2012 at 11:21 am

    I made zucchini boats and, for the sake of health and whatnot, stuffed them with quinoa, veggies and just a little bit of cheese. I TOTALLY prefer your version!

    Reply
    • cindy

      August 13, 2012 at 12:32 pm

      hey, sometimes health needs to be a factor 😉 plus, it sounds delish!

      Reply
  7. Jess

    August 13, 2012 at 9:22 pm

    Cindy! I love everything about these – love. What is it about baking them full of cheese and tomatoes that surely turns zucchini into something far more fun than it initially appears?

    Reply
    • cindy

      August 14, 2012 at 5:42 am

      cheese makes it better…for sure 😉

      Reply
  8. thyme (sarah)

    August 14, 2012 at 4:16 am

    Oh, I am definitely going to make this dish. It looks beautiful and I know the roasted tomatoes and melted cheese would taste so wonderful.

    Reply
    • cindy

      August 14, 2012 at 5:41 am

      awesome! thanks Sarah!

      Reply
  9. NicoleD

    August 14, 2012 at 11:24 am

    I’m with you on welcoming a break from the heat! That little hint of fall is exciting, but I’m also glad we have some summer left. These boats are the cutest, cheesiest, sauciest!

    Reply
    • cindy

      August 14, 2012 at 3:19 pm

      yes! I agree, the hint is nice…especially with all of the summer produce still around 🙂

      Reply
  10. thyme (sarah)

    August 15, 2012 at 4:09 am

    I made them last night…delicious! Everyone like them too. I had one zucchini and one Chinese eggplant. No parm so I had to use cheddar…had lots of basil. Thank you for yesterday’s inspiration!

    Reply
    • cindy

      August 15, 2012 at 4:38 am

      awesome! I love adaptations 🙂 Thanks for letting me know!

      Reply
  11. Laura

    August 30, 2012 at 4:20 pm

    Oh my gosh- I made this for supper tonight and it was AMAZING. Posted a pic on facebook and had a bunch of people ask for the recipe, so I sent them your way! My husband (a total meat and potato type dude) told me it was perfect and it’s definitely on the list of recipes to keep making. Seriously- so good!

    Reply
    • cindy

      August 31, 2012 at 2:24 pm

      Laura, this is the best! I’m so glad. I was totally bummed we didn’t get to meet last weekend, but definitely another time!

      Reply
      • Laura

        September 4, 2012 at 8:35 pm

        No worries- it just gives me another reason to come visit Megan 🙂 Which I really like to do!

        Reply

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