Zucchini Boats with Tomatoes and Rice

Zucchini is a fruit, but in the culinary world treat like a vegetable. Prepared, cooked and presented as a savory dish or accompaniment. Zucchini is best grown in warm, dry climate. After 8 weeks zucchini is harvest. 

95 percent of zucchini is water. Zucchini is low in fat and cholesterol free, making this vegetable healthy for all. Zucchini has vitamin c, vitamin a, folate, potassium and more. Also high in fiber which helps with digestion. 

These zucchini boats look pretty next to your main dish. Easy to prepare.

Zucchini Boats with Tomatoes and Rice
Recipe by Christine Lamb @ Christine's Pantry - 2019

Ingredients:
2 medium zucchini, sliced in half lenghtwise
olive oil for brushing
1/2 cup colby jack cheese, shredded
1 cup cooked rice
1 small tomato, seeded and diced
2 tablespoon italian seasoning
salt and pepper
1 teaspoon garlic powder
1 green onion, sliced for garnish

Directions:
Preheat oven to 400.

Brush cut side of zucchini with olive oil, place on rimmed sheet pan cut side down. Bake 12 to 15 minutes, until tender. Using teaspoon, carefully scoop out flesh from zucchini, place in a medium bowl. Making sure to leave shell intact. Reduce oven temperature to 350. 

To the zucchini flesh, add rice, add 1/4 cup cheese, tomatoes, salt, pepper, garlic powder and italian seasoning, mix well. Fill the zucchini boats with rice mixture and top with remaining cheese. Bake until cheese is melted, about 8 to 10 minutes. Garnish with green onion.

Until next time,
Christine