Zucchini Boats

Vegetables can be boring, especially if you’re a kid. Miraculously, my kid likes broccoli which is kind of unheard of. I am rolling with it though, so I’ll make broccoli as often as I have to if it means she gets her vegetables. I love zucchini and used to make something like this when I worked in a kitchen. I’ll serve this with fish and couscous most of the time, but you can make this as a side to any meal. You can even have this as your meal if you make a little more. I could not get away with that with the other people I have to feed in my house, but I’d definitely enjoy just this for a meal. It’s one of my favorite ways to mix things up from the usual sautéed veggies.

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Zucchini Boats
Makes 4
Prep time: 10 min
Cook time: 20 min

• 2 medium sized zucchini
• 2 Roma tomatoes, seeds removed, and diced
• 1/2 c crumbled feta cheese
• 1 tsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp chopped oregano
• 1 tsp chopped marjoram
• 1 tsp chopped dill

1. Slice the ends off of each zucchini and slice in half lengthwise. Lay each half cut-side down and slice a thin layer off the top of the green skin in order to create a sturdy side when placed on the pan.
2. Scoop out the seeds with a spoon, being sure not to go through the bottom, and place each half on a foil lined baking sheet.
3. Spread a little oil in each piece of zucchini (or use a little pan spray), then sprinkle lightly with each of the seasonings.
4. Fill the boats with equal amounts of diced tomato, then top with equal amounts of feta cheese crumbles.
5. Bake at 375 for 15-20 mins, until feta has lightly browned and zucchini is soft, but not mushy, when pierced with a fork.