"That's not a nice thing to say about yourself" you say - but it's true. I have a serious problem with vegetables - and not in the way you might be thinking.
What I'm trying to say is.... I'm addicted.
Jesse jokes about having to ration my vegetable allowance and fears that in the future, when I'm pregnant, there are not going to be enough farms in the world to satisfying my veggie cravings.
Stop rolling your eyes! I'm not a super crazy, seriously strict health nut who only eats vegetables and never treats herself (as you saw in my chocolove post). I just know how to cook vegetables so they taste incredible.
Trust me, these zucchini boats are incredulous. That is, unbelievable. AND they're so easy to make! Serve them as a side dish with lunch or dinner, eat them as a healthy snack - before you know it, you'll be running for the zucchinis at the store or snatching at the last few so that you can run home to make more.
Baked Zucchini Parmesan Boats
1 small/medium zucchini
1 tbsp parmesan cheese
Garlic salt/seasonings, to taste
Preheat your oven to 190°C/375°F
Wash and dry your zucchini.
You can slice it a couple of different ways, depending on the size and thickness of your zucchini.
1) If your zucchini is not too thick and you want zucchini boats, cut the top and bottom off and slice it down the middle.
2) If you zucchini is thicker, slice it into thirds or quarters down the middle, or slice it into wedges.
3) If you prefer bite sized pieces, slice it into rounds.
Place your zucchini onto a baking sheet lined with baking paper.
Sprinkle your seasonings over your zucchini (on the cut side) and then sprinkle over your cheese.
Place your zucchini into the oven, cooking until the zucchini has softened and the cheese starts to brown.
Remove from the oven and allow to cool slightly before devouring!
And there you have it! The most delicious and nutritious vegetable side dish or snack.
Tell me, what's your favourite way to eat your veggies?