Image and Recipe Copyright
© 2003-2010 Jennifer Iserloh
I devised this recipe as an alternative to the average, more caloric party appetizer. Compliment the juicy texture of zucchini by combining it with a light layer of salty, flavorful tapenade. It can be assembled ahead and popped in the oven while you are serving your guests drinks.
Serves 4
Ingredients
2 medium zucchini, stems removed, cut in half length-wise
2 tablespoons olive tapenade
1/2 cup toasted pine nuts, chopped and divided
1 cup grated mozzarella, divided
2 tablespoons minced parsley, divided
1 tablespoon extra virgin olive oil for drizzling (optional)
Directions
In a large stockpot, steam the zucchini for 8-10 minutes until it begins to soften but is still firm to the touch. Remove and place zucchini cut side up on a cookie sheet lined with parchment paper or aluminum foil.
Preheat oven to 400° F. In a medium bowl, mix tapenade, half of the pine nuts, half of the mozzarella, and 1 tablespoon of the parsley. Place zucchini face side up on. Cover each half of zucchini with a then layer of the tapenade mixture and top with the remaining cheese.
Drizzle lightly with olive oil if using and bake 20-25 minutes until cheese is bubbly and starts to brown. Allow zucchini boats to cool a few minutes, then slice into two-inch chunks and sprinkle with remaining pine nuts and parsley. Serve warm or at room temperature.
Make It A Meal
Serve with Israeli Chicken Cutlet or Poached Fruit.
Wine Pairing
Rose, Pinot Noir, Chardonnay
