A Summer Veggie Treat Zucchini Boats

 Zucchini is one of those versatile summer vegatables.It can be cut into coins and sauted in oil and garlic. It can even be put into breads, cakes and muffins. The best way of having it is in stuffed boats. These are just delicious with a simple stuffing. Best of all they're relatively easy to make

Zucchini boats can have any stuffing you want. I chose just a simple one of breadcrumbs, oil, scooped out zucchini flesh and cherry tomatoes.Melt plant butter is slathered on the zucchini to make the stuffing stiick. It also gives the boats more flavor.

It's then slicing them in half lengthwise and scopping out the flesh witha melon baller. Save the flesh.

Keep in mind zucchini flesh is really solid and and at times tough. Yet a melon baller is your best bet in hollowing it out

It's then chopped into little pieces and adding  chopped grape tomatoes to them.

Mix these with  about a quarter of a cup of  olive oil and a cup of bread crumbs.

Then it was time for the seasoning. I used oregano and garlic powder but you can use anything, from coriander to cumin or even chili powder for some zing and flavor.

Mux all thix together in a large bowl.The  veggies should be moist from the oil and nicely coated with crumbs.

Unfortunately these were too big for my air fryer so they were cut in half.

Cook first for 360 degrees F for four minutes. Check on them, The zucchini flesh should be a green white halfway through.

Cook for four more minutes at the same temperature 360 degrees Farenheit. The skins should be a bright vibrant green and the breadcrumbs a nice golden brown.

These tasted so good. The tomatoes and zucchini worked well together , especially with the spices. I loved these and plan on making it again , maybe with vegan pepperoni or bacon.They're also good as appetizers for barbecues and pool parties too.

Zucchini boats are a treat during this squash season. Jump aboard and enjoy them. They're a great dinner or even party appetizer.