I absolutely love zucchini. This recipe is not only super easy and quick, but it goes well with most main dishes; especially mediterranean or italian flavours. It is also a great way to increase your vegetable intake for the day. I am normally quite pedantic when it comes to ingredients and their quantities but these boats don’t require any measurements. Enjoy! Serves 4 Ingredients:

• 4 zucchini – 1 zucchini per person (try to pick straight ones)
• 1 large or 2 small tomatoes
• 2 teaspoons of crushed garlic
• small handful of fresh basil
• handful of shredded parmesan
• optional: shredded low fat mozzarella
• few tablespoons of olive oil
• salt
• cracked pepper

Method:

• Preheat oven to 180 degrees.
• Wash and dry zucchini. Cut the zucchini in half length wise. Slice off a bit of the back so it will lay flat. Turn over and scoop out some of the middle. Don’t scoop out much, just enough to put in a little cheese.

• Line a baking tray with baking paper. Brush the underside of the zucchini with olive oil to stop it sticking to the paper. Pour some olive oil into a small bowl and mix with the garlic. Brush this on the top side of the zucchini slices.
• Sprinkle on a little salt and cracked pepper.
• Now fill your boats with some cheese.
• Slice the tomatoes into small pieces so that they aren’t any wider than the zucchini and place on top.
• Top with chopped basil. Add a little more cracked pepper and little more cheese and then place them into the oven to cook.

• Bake for about 20-25 minutes. Check to see if they are done at 15 minutes if your zucchini are smaller.

Here I have served the boats with middle eastern spiced chicken, a haloumi salad and minted yoghurt. Yum!

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