Filed Under: french, roast, Side, side-dish, Under 20 Mins, vegetable, Vegetables

Oven-Roasted Tomato Stuffed Zucchini Boats

This stuffed zucchini recipe makes an easy and elegant side dish - a perfect complement for Maple Leaf Prime Gourmet Garlic Butter Chicken Breasts. This also makes a great appetizer when served chilled.

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April 8th, 2012

Brought to you by Maple Leaf Chef David Ballouard

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Servings
10
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
  • 6 medium size zucchini
  • 300 gram grape tomatoes, cut in half
  • 1 clove garlic finely chopped
  • 3 tablespoons olive oil
  • 3 tablespoons shredded or grated parmesan cheese
  • 1 teaspoon herb de provence
  • salt and pepper
    • Directions
  • 1.

    Pre-heat oven to 400 F.

  • 2.

    Cut ends of zucchini, split them in half lengthwise and with a spoon scoop out some of the pulp about ½ deep. Season the inside of the zucchini with salt and pepper.

  • 3.

    In a bowl combine the grape tomatoes, olive oil, chopped garlic, herb de Provence, salt and pepper and blend with a spoon.

  • 4.

    Stuff zucchini with the tomato blend and sprinkle parmesan cheese on top.

  • 5.

    Put stuffed zucchini in a lightly oiled oven-safe dish and cook in preheated oven 400F for 20 minutes.

  • 6.

    Serve the pieces whole or portion them in 2-bite size.

    • Oven-Roasted Tomato Stuffed Zucchini Boats
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