Recipe: Zu-canoes

Take your Lil’ Chef on an adventure to a local farmer’s market and find wonderful fresh vegetables this time of year. It’s a great opportunity to talk about where food comes from, and how important it is to support our local farming community. Even better, find a local farm and take them on a trip to pick their own vegetables and fruits.

This recipe is awesome! Zucchini stuffed with tomatoes, mozzarella and basil make a fresh summer side dish. For the nicest presentation, use long, relatively skinny zucchini.

Enjoy!

1/4 cup thinly sliced fresh basil

1. 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, leaving a 1/4-inch shell. Finely chop the pulp; set aside.

2. 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. (Alternatively, steam in a steamer basket over 1 inch of boiling water in a large skillet or pot.)

3. 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.