Excellent for quick Christmas appetizers. I was shocked that zucchini could taste this good! And they actually look quite pretty, therefore, a nice touch for your festive table.
3-4 small zucchini, cut in half lengthwise
Olive Oil
Sea salt
Freshly ground pepper
Sun-dried Tomato Pesto (homemade or your favourite store-bought)
Kalamata olives
Capers
Sliced roasted red peppers
Feta Cheese
Heat grill pan to medium high, and preheat oven to 450 degrees.
Scoop out as many of the seeds as you can, turning the zucchini into little “boats”. A pointy spoon works well for this. Or you can use a pairing knife.
Brush cut side of the zucchini lightly with olive oil. Sprinkle with salt and pepper.
If zucchini halves won’t sit flat, cut thin slice off the bottom.
Grill the flat cut inside of zucchini until grill marks form, about 5 minutes. Place on baking sheet, grilled side up.
Spread a layer of pesto on each zucchini. Top with the remaining ingredients.
Roast zucchini boats for about 10 minutes, or until cheese is melty and slightly browned. Cut into bite size pieces, if desired.
This is great hot or at room temperature. Which of course, is a huge bonus when entertaining.
Happily (and healthily I might add) devour!
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