Sunday, August 1, 2010
This morning started out like most mornings. I woke up early, walked the puppy, and drank my first cup of coffee outside in the garden. To my surprise, after months of anticipation, I finally had tomatoes to harvest! As I strolled around the garden beds, I also found a beautiful zucchini basking in the sunlight. That's when the idea hit me. Today's culinary creation would be... (drum roll, please...) zucchini boats. I grabbed the sun soaked zuke and all the cherry tomatoes I could carry. To create the boat, I sliced the zucchini lengthwise and scooped out the center with a melon baller. Each vessel got a sprinkle of pink salt before being filled. Chopped cherry tomatoes and minced garlic were coated in balsamic vinegar and loaded into each boat. Topped with freshly grated parmesan cheese and a drizzle of olive oil, my veggie skiffs anchored in a 450 degree oven for 10 minutes. A sprinkle of fresh basil finished off the dish and the taste was delightfully classic, clean, and simple. Hop aboard and see where your imagination takes you.