Yes, this was my declaration of love to zucchinis. I spent all Thursday writing a short story for my Swedish class and the concomitant creativity still hasn't left me. But let's slowly get back to what we're actually here for: a yummy recipe! Yesterday wasn't only a creative day when it comes to writing, but also when it comes to cooking. On Thursdays I always have a lot of time to prepare lunch and dinner as I normally don't have any appointments for that day (praise German universities!). That is how it came that I have been cooking even three meals I have never tried before. First of all I had pasta for lunch and for the sauce I used prawns, tomatoes and a Greek spread! The result was beyond yummy and as soon as I find out how to make that spread myself I will definitely share the recipe! The second dish I prepared is a German potato salad with radishes which I set aside for today's lunch. Finally I had a zucchini left in my fridge which I decided to prepare for dinner. As I didn't have much other veggies left I couldn't make the usual stir-fry so I was in need of another recipe. In the end I decided to make zucchini boats which I'll now be sharing with you:
Ingredients (serves 1-2):
1 large zucchini
1 large garlic clove
1 tbsp virgin olive oil
15 g Parmesan cheese
fresh or dried basil leaves
salt & pepper
1. Cut the washed zucchini lengthwise in two halves and scratch them with a knife. Season them with some salt and put them aside for about 15 minutes.
2. Meanwhile cut the garlic into little pieces or use a garlic crusher. Put the olive oil, garlic, basil leaves and paprika in a small bowl and blend it all.
3. Grease a baking dish. Wipe the zucchini cut surfaces dry and put the halves into the baking dish.
4. Pour the olive oil mixture on top, season with salt and pepper and bake at 200-220°C. After 20 minutes add the Parmesan cheese and bake for another 10 minutes (the actual baking time will depend on the thickness of your zucchini halves).
You guys know that I love everything versatile and these zucchini boats definitely are. You can enjoy them as a side dish, as a starter or even as your veggie main course like I did yesterday evening. I just added a fried egg on a whole grain toast which made an easy, quick and light dish.
The zucchini boats definitely made it into my cooking repertoire but next time I will add cherry tomato halves on top of the boats to make them even more tasty (and because I love cherry tomatoes on top of almost every dish!).
Oh and in case all you could ask yourselves while reading this post was: "Where did she get these amazing plates?!" I can enlighten you. They're from Hema and I will probably give you a closer look at them in my next haul post.
Until then, bon appétit!