A friend of mine gave me a huge bag of delicious cherry tomatoes. And because I didn’t want to waste a single one, this past week has been tomato week in my kitchen. One of the recipes I tried out was baked zucchini boats with cherry tomatoes. I made them as a side to Cacio e Pepe pasta (a recipe which I posted awhile back). They were the perfect side to this pasta dish and very simple to make. The only change I would make to the original recipe the next time around is to sprinkle shredded mozzarella in-between the tomatoes before broiling instead of placing cubed mozzarella cheese in-between the tomatoes. I felt as though the cubed mozzarella was a bit too much in just one bite.
For the gluten-free option, simply omit the breadcrumbs! The recipe would taste great even without them.
For the easy recipe, head on over to the Proud Italian Cook website – Zucchini Boats w/Tomatoes (gluten-free option, contains dairy)