I've been seeing these zucchini boats/mini zucchini pizzas all over Pinterest lately....AND we found great summer squash and zucchini at the Farmer's Market the last two Fridays, so I decided to give it a try!
So this all started with these cherry tomatoes I found... Look at the choices this farmer had! I chose a mixed quart of all these different kinds. My favorites are the Sun Sweet (orange on the end) and the Sprite Grape Tomatoes (second from the left) and the Black Cherry tomatoes (center). YUmmo!
Here's what you need - I can't wait to try this with some meat as a topping:
tomatoes - a handful of these cherry tomatoes sliced in half and fourths.
cheese - I used Raw Milk Sharp Cheddar from an Amish Farmer that I got at the market as well.
tomato basil simmer sauce that we canned last year. Yum!
Slice the zucchini in half and scoop out the seeds - I used a spoon to scoop it out.
Place on a baking sheet of some sort - I used my stone bar pan from Pampered Chef that fits perfectly in my toaster oven. If they rock a little, cut the bottom of the zucchini so it has a flat surface to sit on. Be careful to not cut all the way through to the center that is scooped out.
Fill the scooped out centers with tomato basil sauce.
Cover with thinly sliced cheese (I used a peeler to slice it thinly)
Top with your toppings - meat would be delicious! I used the cherry tomatoes.
Bake at 400 for about 12-15 minutes. Then top with a bit more cheese and switch to broil for about 5 minutes till it is bubbly and browned on the edges.