Ingredients
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3 Zucchini
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6-8 Vine-ripened Tomatoes
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4 Garlic Cloves
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1 Onion
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2 Tbsp Olive Oil
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1 Tbsp Italian Seasoning
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1 large bunch Fresh Basil Leaves
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1 tsp (or 1 tsp sugar) Honey
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1 piece Fresh Parmesan Cheese
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1 log Fresh Mozzarella Cheese
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1/4 cup Panko Bread Crumbs (Plain)
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Salt
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Black Pepper
Directions
Steps
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1
Done
10 min.
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Blanch the TomatoesBoil water in a pot. Score an X on the bottom of the tomatoes and boil for 5-10 min. until the skin bursts. Rinse under cold water. Remove the skin. Smash up the tomatoes. Set aside. |
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2
Done
20 min.
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Prepare the Zucchini BoatsPreheat the oven to 400°F (204°C). Slice the zucchini lengthwise. Score the flesh with Xs. Lay on a baking sheet with the flesh side down and bake for 20 minutes. Remove from oven. Scoop out the flesh and add to the Tomato Basil Sauce - see below. |
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3
Done
25 min.
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Make the Tomato Basil SauceDice the onion. Mince the garlic. Cook in pan with oil until glazed - 3-5 min. Add the crushed tomatoes. Chop the basil and add. Add the honey or sugar, salt, pepper, Italian seasoning and simmer for 20 min. Once the Zucchini is cooked, add the flesh and stir well. Continue simmering. |
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4
Done
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Bake the Zucchini BoatsSprinkle the bottoms of the Zucchini boats with shaved fresh Parmesan. Fill each zucchini boat with the tomato basil sauce. Top with fresh Mozzarella cheese and fresh Paremsan shavings. Sprinkle Panko on top. Bake for 20 min. |
