Italian Zucchini Boats smell good while baking and they taste delish! I am so thankful that my husband is not a picky eater because it gives me the freedom to try new recipes and cook whatever I want to experiment with for that day! I am one of those “in the mood cooks” I don’t necessarily crave food but I have to find what I am in the mood making. I don’t make “Meals of the Week” list because only God knows my spontaneous personality would quickly ruin my plans.
Last fall, I tried Pizza Bites made from zucchini, I even served them at a girls nite gathering and they were a big hit! Since then I have been trying different things out with zucchini. I love to shred it and add it to our eggs along with spinach to sneak in some veggies into meals. This was our recent veggie sneak attack: Shamrock smoothie and our Egg Muffins {Healthy b-fast to go}.
I made these the other night as a side dish but I thought these would be perfect for lunch! My kids ate them up and asked for more, gotta love when that happens. To make the sail on the boat I just cut off a corner from a napkin and stuck a skewer (toothpick would work) through it!
Ingredients:
- Italian Salami
- Shredded Mozzarella
- Parmesan cheese
- Italian seasoning
- zucchini
1. I didn’t put exact amounts above because I just sprinkled the cheese over it.
2. You need to cut your zucchini in half. Then you will gut it. Leaving some flesh in but not too much. Spray with oil. (I don’t use the flesh but you can if you would like.)
3. Bake at 350 for 10-15 minutes.
4. Take out (gently dab/squeeze to remove any excess water) and fill with a layer of mozzarella, parmesan, salami, more parmesan and then sprinkle Italian seasoning and salt.
5. Bake again. I like for the flesh to roast some so I don’t have a soggy piece of zucchini so leave it in for 5 more minute or until brown (not burnt). It will still retain some water but it’s definitely not soggy.
This is my adult version of zucchini Boats I mixed gorgonzola cheese with mozzarella you can even make pizza zucchini boats:
