If you’ve had too much zucchini this summer, this recipe will trick your mind into thinking it’s the first time you’ve had zucchini all season long.
A highly recommended recipe to cook with your kids!
Prep Time: 15 minutes Total Time: 20 minutes
- 4 zucchini
- 1 jar tomato sauce
- 1 small onion
- 2 yellow squash
- 1/2 lb mozzarella cheese, grated
- 2 T fresh basil
- salt and pepper
1. Prep: Preheat the oven to 400F. Cut zucchini in half lengthwise and bake for 10 minutes. Dice the onion and squash into small pieces. When the zucchini comes out of the oven, scoop out the middle leaving a thin layer of flesh around the sides. Dice the scooped zucchini.
2. Cook: Heat a pan over medium high heat. Saute the onions, squash, and zucchini until soft. Add the sauce and mix well in the pan. Fill the zucchini boats with your mixture, top them off with cheese, then place them back in the oven for 5 minutes, or until the cheese has melted.