Zucchini Boats

Zucchini stuffed with tomatoes, feta cheese, and basil make a tasty side dish.

2 medium 2-inch-wide zucchiniSD7708
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 feta cheese, preferably fresh
1/4 cup thinly sliced fresh basil

  1. 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.
  2. 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.
  3. Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, feta cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zucchini.

Makes 4 servings.

Source:  Adapted from an Eating Well recipe.

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