Make the most of your summer vegetables with these stuffed zucchini boats. The stuffing is made up of tangy tomatoes lightly cooked in olive oil with garlic and thyme, mixed with sourdough bread cubes and Parmesan cheese. The zucchini slices make the perfect vessel to hold the savory stuffing, and everything is baked with a generous topping of shredded cheese, which of course melts deliciously, making a tasty appetizer, snack, or side dish.
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