Zucchini Boats

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Cheddar cheese

  1 cup, shredded or 113g

• Onions

  Raw

  1 small or 70g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cherry tomatoes

  Red, ripe, raw, year round average

  1 cup cherry tomatoes or 149g

Directions

1. Preheat oven to 350 degrees F.
2. Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp.
3. Note: When scooping out the pulp for Zucchini Boats, a teaspoon is just the right size. Use a food processor or blender to finely chop the pulp quickly
4. Mix pulp, 3/4 cup cheese, onion, salt, and pepper together.
5. Spoon into the zucchini shells. Dot with cherry tomatoes.
6. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese.
7. Bake, uncovered, for 25-30 minutes or until zucchini is tender. Yield: 4 servings.
8. Recipe lightly inspired by: http://www.tasteofhome.com/recipes/zucchini-boats

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