Ingredients:

  • 4 medium zucchinis (approx. 1.5 lbs / 680g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup cherry tomatoes, quartered
  • 8 oz fresh mozzarella, diced into small cubes
  • 1/4 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 cup fresh basil leaves, chiffonade
  • 1/2 tsp dried oregano

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice each zucchini in half lengthwise.
  3. Using a spoon or melon baller, scoop out the center flesh, leaving a 1/4 inch (6mm) wall around the edges to create a sturdy boat.
  4. Brush the insides with olive oil and season with salt and pepper.
  5. Place them cut-side up on the baking sheet and roast for 10 minutes to pre-soften the shells.
  6. In a medium mixing bowl, combine the quartered cherry tomatoes, diced mozzarella, and grated Parmesan.
  7. Stir in the minced garlic, dried oregano, and remaining olive oil until the ingredients are evenly coated.
  8. Gently fold in the fresh basil leaves last to prevent them from bruising.
  9. Remove the pre-roasted zucchini from the oven and divide the filling evenly among the four boats, pressing down slightly to pack it in.
  10. Return the pan to the oven and bake for 12–15 minutes until the mozzarella is bubbly and mahogany-colored in spots.
  11. Allow to rest for 5 minutes before serving to let the cheese set.