Zucchini Boats Stuffed with Potatoes, Cheddar and Tomato

By mhatkinson

Ingredients

• 2 zucchini
• 4 to 5 small potatoes (about 1 1/2 cups diced)
• Salt and fresh ground pepper, to taste
• 1 1/2 tablespoons olive oil
• 1 Roma tomato, diced small
• 1 tablespoon chopped Italian parsley
• 1/2 cup grated cheddar cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees F.

Cut the zucchini in half lengthwise and use a teaspoon to scoop out the seeds. Discard the seeds. Brush the cut side of each zucchini with a little olive oil. Place zucchini cut-side down on a baking sheet. Bake for 8 minutes. Turn them over and bake for 5 more minutes.

Cut the potatoes into small dice. Toss them with the remaining oil and salt and pepper. Place the potatoes in an even layer on a large baking sheet. Bake for 8 minutes. Shake or stir the potatoes and bake for another 8 minutes, until soft and light brown. Allow potatoes to cool slightly.

Place potatoes in a bowl with tomatoes, parsley and cheese. Using a spoon, stuff the roasted zucchini with mixture. Bake for 10 minutes. Serve hot.