This is another quick and light little dinner for one – apparently, I was inspired to create while the hubby was gone on his trip.
gluten-free, paleo, vegetarian, vegan, pescatarian
Bruschetta Zucchini Boats
4 small globe zucchini or 1 medium zucchini
1 small red onion
2 small tomatoes
2 sprigs fresh basil
2 tsp. fresh thyme
1 tsp. dried oregano
Drizzle balsamic glaze
2-3 glugs olive oil
2 cloves garlic
1 tsp. vinegar
Preheat your oven to 375F/200C. Halve your zucchini and semi-scoop the middles out. Drizzle with oil and sprinkle heavily with salt and pepper. Arrange in a single layer on a baking sheet cut side down.
Bake about 20 minutes or until browning and cooked through.
Meanwhile, make your bruschetta topping. Dice the tomato, mince the onion and garlic tear or chop the basil, chop the picked thyme. Add to a bowl with a couple good glugs of oil, a generous amount of salt & pepper, 1 tsp. your favorite vinegar, and a generous drizzle of balsamic glaze.
Let sit while your zucchini bakes.
To assemble, fill each zucchini like a boat and serve.
To bump this out to be a more substantial meal, add some chopped leftover shrimp like I did, or add some pearl couscous cooked in stock to the bruschetta mix.
Serves 2 for a light dinner