The main focus of this dish is the zucchini. I happened to pair the vegetable with a simple steamed cod, but please feel free to experiment with different proteins and make the dish your own! I will say, though, that the cod provided a beautifully mild balance to the bold flavors inside the zucchini boats. Enjoy!
Ingredients:
- 1 nice fat zucchini - look for close to even thickness top to bottom
- ~2 cups halved grape tomatoes
- 1 med yellow onion - minced
- 12 black olives - minced or cut into quarters... ;-)
- 2 cloves garlic - minced
- 1/2 cup feta cheese - cubed small
- 2 tbsp olive oil - divided
- salt & pepper to taste
Preparation:
Set your toaster oven to 350 degrees. Wash the zucchini, cut in half lengthwise and trim the ends.
Scoop out the seeds but leave "walls" at the ends to contain the filling later on. Coat the boats lightly with olive oil inside and out and season inside with salt & pepper. Go easy on the salt as the filling will have its own salt in the olives & feta.
Bake the zucchini face up for 15-17 minutes. Meanwhile, cut up all ingredients so they're ready to go.
Heat a skillet over medium heat. When the pan is hot add olive oil garlic and onions. Saute until the onions are translucent.
Next add the tomatoes and saute until they just start to fall apart.
Finally fold in the olives and gently toss the mix until heated through.
Bring out the zucchini and fill with the mix. Top with feta cheese and return to oven for another 5 minutes.
Serve with a protein of your choosing along with a tossed salad. For this meal I chose to do a steamed cod and it worked quite well. :-)
Blessed be... and happy cooking!