Solo in the Suburbs: Italian Zucchini Boats...

Based on the name...perhaps I should call these gondolas??

I haven't shared a recipe in a while...probably because I haven't been doing much cooking! Cooking is my love, my escape, my zen place! Well, one of them! Anyway, I'm back from New Orleans and Spain and boy do I have the cooking bug. This recipe was oh so simple, but really delicious! It's also something that you can definitely modify and make it your own! This is a vegetarian recipe, but again, meat can always be added for the carnivores out there!! :)

What You Will Need (to feed 5-6):

1. 6 - 7 hearty sized zucchinis
2. 4 cloves of fresh garlic, finely minced (garlic powder or paste can be substituted, but c'mon...let's keep it real!)
3. 1 can of quartered artichoke hearts, coarsely chopped
4. 2 cans of crushed tomatoes, preferably the ones that already have oregano or garlic flavorings. (Or if you want to keep it UBER clean, toss some tomatoes and seasonings into your food processor to make your own crushed tomatoes!)
5. 3 teaspoons of olive oil
6. Salt and Pepper to taste
7. 1 cup of Italian seasoned bread crumbs. I used the panko type for better crunch.
8. 1 cup of shredded mozzarella cheese

Steps:

1. Pre-heat your oven to 350.
2. Line a large baking tray with foil and spray the foil with non-stick spray (optional).
3. Slice your zucchinis length wise in half (do this as evenly as possible).
4. Using a spoon, scoop out the pulp of your zucchini halves into a bowl and place zucchini halves on your baking tray.

Your empty zucchini halves will look like this..

5. In a large, non-stick pan, heat up your olive oil and minced garlic.
6. Add the zucchini pulp, chopped artichoke hearts, crushed tomatoes, salt and pepper. Let simmer for about 15 minutes until some of the juice has evaporated. This is where you can get creative! Add onion, oregano, thyme, corn, bacon bits, sausage, shredded carrots...WHATEVER YOUR HEART DESIRES!