Zu-Canoes! Come on how cute is that!? from Eating Well

So many options with this one. I like to roast the zucchini in the oven and add ground beef or turkey to make a savory entrée. The original recipe offers directions for a microwaved version. I don’t own one so I use the oven or grill.  Just half and core the veggie and stuff with your own mixture.  But the basil, tomato and mozz are a summer must!

INGREDIENTS

2 medium 2-inch-wide zucchini

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

1 tablespoon extra-virgin olive oil

1 tablespoon white-wine vinegar

1 tablespoon minced shallot

1 cup quartered grape tomatoes

1/2 cup diced mozzarella cheese, preferably fresh

1/4 cup thinly sliced fresh basil

Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Finely chop the pulp; set aside.

Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)

Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.