Shea Marie


My aunt sent me this wonderful recipe. She’s a great cook so I knew it would be delicious! I hadn’t made these before but since zucchini is one of my favorite summer squashes I wanted to give it a try. This dish is so simple and there are only a few ingredients needed, it’s perfect for a side or an appetizer.


What you will need:

Zucchini ( I used 3 large)
fresh basil
shredded Parmesan
shredded low fat mozzarella
olive oil
cracked pepper



Wash and dry zucchini. Slice off a bit of the back so it will lay flat. Turn over and scoop out some of the middle. I didn’t scoop out much, just enough to put in a little cheese.


Brush a little olive on a cookie sheet. Pour some olive oil into a small bowl and squeeze in 2 or 3 cloves of garlic. Brush this on the zucchini slices making sure to get all the pieces of garlic. Sprinkle on a little salt and cracked pepper. Now you can fill your boats with some cheese. I used a combo of both cheeses, but you could use either one your prefer. Slice the tomatoes and place them on top. Mine were cocktail sized tomatoes but you could slice then cut any size tomato to fit on top of your zucchini. Top with chopped basil. Add a little more cracked pepper and little more cheese and they are ready to go into the oven.


Here they are ready to go into the oven. I added a little more Parmesan after I took this photo. ( I couldn’t resist!) Bake at 375-380 for about 25 minutes. Check to see if they are done at 20 minutes if your zucchini are smaller.

This recipe is a keeper that I will definitely be making again. Hope you enjoy!


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