Share YOUR recipes at
Colette & Cassi's Country Kitchen!

ZUCCHINI BOATS

4 medium zucchini (about 8 ounces each)
salt
ground black pepper
4 tablespoons olive oil, divided
3 medium red potatoes (about 1 pound), cut into 1/2-inch cubes
1 medium onion, finely chopped
5 large cloves of garlic, minced
3 medium tomatoes (about 1-1/4 pounds), seeded and chopped
1/3 cup shredded fresh basil leaves
6 ounces Monterey Jack cheese shredded (about 1-1/2 cups)

Cook's note: Zucchini boats go great with a crisp green salad, crusty bread and tall glasses of iced tea.

Begin by arranging two racks in your oven so that one is at the very lowest position and the second is at upper-middle. Place two rimmed cookie sheets, one on each rack. Preheat to 400 F. Wash and cut each zucchini in half lengthwise. Using a small spoon, scoop out the seeds and flesh, being careful to leave at least 1/4-inch of meat all around to give the sides of the "boats" strength. Sprinkle the insides of each zucchini half with salt and pepper. Brush with 2 tablespoons of the oil. Place the zucchini halves cut-side down on the lowest hot baking sheet.

In a medium bowl, toss the potatoes with 1 tablespoon olive oil, salt and paper and spread in a single layer on the hot baking sheet on the upper rack.

Roast zucchini until slightly softened and skins are wrinkled, about 10 minutes; roast potatoes until tender and lightly browned, 10 to 12 minutes. Remove both trays from oven and carefully flip zucchini halves over on baking sheet and set aside.

Heat the remaining oil in a large skillet over medium heat about 2 minutes. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase heat to medium-high; stir in garlic and cook about 30 seconds. Add tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 minutes. Remove from heat, stir in basil, 1/2 cup cheese, and salt and pepper to taste.

Divide filling evenly among zucchini halves on baking sheet, spooning about 1/2 cup into each, and pack lightly; sprinkle with remaining cheese. Return baking sheet to oven, this time to upper rack, and bake zucchini until heated through and cheese begins to turn brown, about 6 minutes. Serve immediately. Serves: 4 to 6.