25 April 2014

Zucchini Boats

My days off almost always include a trip to my local natural food store (5th photo down), where I spend a good amount of time perusing the isles to see whats on sale + all of the goodies that I don't need but will inevitably come home with anyhow. This particular trip included the purchase of: zucchini, tomato, carrots, sunflower seed butter, tea, brazil nuts, cashews, beer, and some random health food bars. I often decide what I will make for dinner while wandering these isles, but on this day I found my dinner hours beforehand while I was sipping my morning coffee, watching the news, + skimming over blogs. I came upon one of my new favorite bloggers, In Sonnet's Kitchen, + this dish.
Simple, easy, healthy, what more can the lazy chef here ask for?

1. Cut zucchini in 1/2 + scoop out insides with a spoon
2. Spread a layer of pesto (or sauce of your choosing)
3. Stack ingredients: tomato, olive, onion, etc.
4. Sprinkle with salt, olive oil, + balsamic vinegar (+ cheese if you desire)
5. Bake at 350 for 15 minutes
6. Enjoy

Fill these little guys with anything you would like on a pizza.
The pesto recipe I used is one that I created a month or so ago, and is delicious!

Until we meet again,