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Zucchini Tomato Boats


  • 2 Zucchini small to medium size
  • grape tomatoes cut in half
  • 1/3 c. panko bread crumbs
  • 1-2 cloves garlic crushed or finely minced
  • 1/3 c. Parmesan cheese
  • 1/4-1/3 c. basil cut very thin for garnish
  • diced fontina or mozzarella I used fontina
  • Olive Oil for drizzling


  1. Trim the stem end off the zucchini and cut in half lengthwise. Cut a small piece off the bottom so that the zucchini boat will set level on the baking sheet.
  2. Using a small spoon or melon baller, scoop out the center where the seeds are. Brush the surface with a mixture of the crushed garlic, olive oil and salt and pepper to taste. Arrange halved tomatoes into the hollowed out part of the zucchini.
  3. Mix the Parmesan cheese with the bread crumbs and sprinkle this over the tomatoes and zucchini. Bake in a 350° oven for about 30 minutes. Remove and place the diced cheese in between the tomatoes and place back in oven but now under the broiler until golden and bubbling. Remove and drizzle with the olive oil and sprinkle with the shredded basil leaves. Serves 4. (If you have any of the garlic/oil left mix with any bread crumbs that are left and sprinkle this over the cheese before putting under broiler.)