When I found this easy recipe on Eating Well, I instantly sent it to my Mom and the next time I went over, she made it for us! Thank you, Mom! These are perfect to make as a side dish. They taste amazing and you feel good eating them. While microwaving the zucchinis is fast and easy, you can also grill them on the BBQ during the summer months. If you have leftovers, you can alter the assembly of them and heat them in the oven so the cheese melts- it tastes absolutely delicious either way you make them.
2 medium 2-inch-wide zucchini
1/2 teaspoon each salt & pepper
1 tablespoon extra-virgin olive oil
1 tablespoon white-wine vinegar
1 tablespoon minced shallot
1 cup quartered grape tomatoes
1/2 cup diced mozzarella cheese, preferably fresh
1/4 cup thinly sliced fresh basil
Trim both ends off zucchini; cut in half lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp. It is easiest to make marks in the zucchini like you would when scooping out an avocado. Chop the pulp and leave it to the side.
Place the zucchini halves in a microwave-safe dish. Sprinkle with 1/4 teaspoon each salt and pepper. Cover and microwave on High until tender-crisp, 3 to 4 minutes. (You can also steam them in a steamer basket over 1 inch of boiling water in a large skillet/pot or grill on the BBQ like mentioned above.)
Whisk oil, vinegar, shallot and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add tomatoes, cheese, basil and the reserved zucchini pulp; toss to combine. Divide the filling among the zu-canoes.
*If you decide you would like to try them warm (such a great comfort food) you can place the filling mixture inside the zucchini and proceed to microwave/grill/broil etc for a few minutes until you see the cheese melting.