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Jersey Fresh Zucchini Boats

Jersey Fresh Zucchini Boats

Jersey Fresh Zucchini Boats
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2 medium Jersey Fresh zucchini
2 cloves garlic, crushed
2 T olive oil, plus more for drizzling
Salt and pepper
10 Jersey Fresh grape tomatoes, sliced in half
1/8 cup of Italian bread crumbs
16 mozzarella balls
¼ cup grated parmesan cheese
Jersey Fresh Basil, julienned




  1. Cut zucchini in half lengthwise (if needed, trim bottom so it sits still in baking dish)

  2. Scoop out the center where the seeds are with a spoon

  3. Mix the crushed garlic, olive oil, salt and pepper in a small bowl. Brush surface of zucchini with the mixture

  4. Arrange the tomato halves into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes

  5. Remove and place 4 mozzarella balls in between the tomatoes of each zucchini boat, place in broiler until golden brown and bubbly

  6. Remove from broiler and drizzle with olive oil

  7. Sprinkle with grated parmesan cheese then top with basil


Serves four.


Adapted from www.prouditaliancook.com

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Jersey Fresh Zucchini Boats
This is a QR Code
Scan here to get
this recipe on
your phone

2 medium Jersey Fresh zucchini
2 cloves garlic, crushed
2 T olive oil, plus more for drizzling
Salt and pepper
10 Jersey Fresh grape tomatoes, sliced in half
1/8 cup of Italian bread crumbs
16 mozzarella balls
¼ cup grated parmesan cheese
Jersey Fresh Basil, julienned




  1. Cut zucchini in half lengthwise (if needed, trim bottom so it sits still in baking dish)

  2. Scoop out the center where the seeds are with a spoon

  3. Mix the crushed garlic, olive oil, salt and pepper in a small bowl. Brush surface of zucchini with the mixture

  4. Arrange the tomato halves into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes

  5. Remove and place 4 mozzarella balls in between the tomatoes of each zucchini boat, place in broiler until golden brown and bubbly

  6. Remove from broiler and drizzle with olive oil

  7. Sprinkle with grated parmesan cheese then top with basil


Serves four.


Adapted from www.prouditaliancook.com

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