Zucchini boats are so much fun to serve in the summer. They look and taste wonderful, delivering lots of nutrients with very few calories. This is a family favorite.
2 fresh zucchinis
2 fresh ears of corn
2 garlic gloves, minced
1/2 teaspoon dried dill
1/4 fresh red chili pepper, finely minced (optional)
1 tablespoon olive oil
1/2 teaspoon salt
parmesan topping (click here for recipe)
Prepare zucchini boats by cutting zucchini in half and carving room for the filling
Cut corn off the cob and put into a bowl.
Add the remaining ingredients, except parmesan topping, and stir to combine.
Fill the zucchini boats with the filling. Sprinkle with parmesan topping (highly recommended).
Bake at 400 F for 20 min. Serve immediately.
Note: If you are short of time, dice the zucchini, add to a pan, add remaining ingredients, except parmesan topping, and cook over medium heat for 2-3 minutes. Be sure not to overcook. Serve immediately.