Zucchini Boats

Let me start by saying that I love zucchini. But we typically grill it and that becomes boring. As soon as I saw this recipe, I promised myself I would make it sooner than later. I made these on Sunday night to go along with our grilled burgers and fresh corn on the cob. They were awesome! They were even good leftover, as I had one the next night alongside a salad. Really, delicious! Do yourself a favor and try these. Maybe you can get them to photograph better than I could. I have to admit we were starving and I really didn't feel like messing around with it much. I found this recipe on one of the blogs that I check out regularly, Big City Cooking. Oh, and I think these would be a nice appetizer for your next dinner party as well.

**I used 3 zucchinis so I just tripled everything except the chicken stock and the butter. I found that the amounts given below were plenty even for 3 zucchinis.

Zucchini Boats

originally adapted from Cooking for Fun

1 zucchini
2 cloves garlic
2 tbsp chives
1 tbsp butter
1/2 cup chicken stock/broth
salt & pepper
2 tbsp grated Parmesan cheese
2 tbsp Ricotta cheese
2 tbsp marinara sauce

Preheat oven to 350F.

Cut zucchini in half lengthwise. Scoop out the insides, leaving about 1/4 inch as a shell. Sprinkle with olive oil and place in the oven for 15 minutes, or until done.

Chop pulp and garlic. In a skillet saute the zucchini and garlic in butter for 3-4 minutes until soft. Add broth and marinara sauce. Reduce heat and simmer for 10 minutes or until liquid has evaporated. Season to taste.

Mix both cheese, chives and the zucchini mixture and stuff the zucchini shells. Then place under broiler for 5 minutes or unitl lightly browned.