I'm feeling alone in the vast wilderness of healthy meatless meal enthusiasts over here, people.
Someone throw me a life line. With the week-long heat wave going on, I couldn't be happier that the garden is producing. Yesterday alone I came in with an armful of 8 zucchinis* and a big basket of basil. I'm looking at something pesto down the road... (my family might move out).
Since chickpea salad has been such a hit, I jumped in with both healthy-happy feet and harvested garden fresh zucchini, tomatoes and basil for tonight's dinner line up. Personally, I couldn't have been happier with the results. The rest of the household was very diplomatic and did NOT complain. Not one little bit. I did, however, see a few eye rolls and maybe some exchanged glances that didn't give me the feeling that they were going to give me the Chef-of-the-Month award.
* since drafting this post, the unwelcome ground hog has decimated my zucchini crop. I have taken my garden defense to the next level. No more zucchini from this garden. And this means WAR. (I'm secretly wondering if maybe my husband and kids contracted the rodent...)
Zucchini Tomato Basil Boats
Slice the zucchini length-wise in half. Slice of a thin layer of the bottom side to keep zucchini stable on baking sheet. Brush tops of zucchini with olive oil and sprinkle with garlic or garlic powder. Top with sliced tomatoes and basil leaves. Salt and pepper to taste. Sprinkle with mozzarella, parmesan and romano cheeses, or similar blend. Bake at 375 for 25-30 minutes until soft. Cool and serve.