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Monday, October 15, 2012

Caprese Zucchini


Put the word caprese in front of anything and it's pretty much a guarantee I'm gonna like it.  So when I saw Caprese Zucchini poppin' up all over Pinterest, I knew I had to make it.  I pinned this one, but there are several versions out there.



I didn't have a whole zucchini, but I had part of one and part of a yellow squash, so that's what I used.

I cut them in half lengthwise, scooped out the seeds, drizzled on some olive oil, and then seasoned them up with salt, pepper, and garlic powder.




I baked them at 350 for 30 minutes, then layered on all the goodies.

Cheese first.




Then tomato and grated parmesan.



Then I stuck them back in the oven for about 7 minutes before turning on the broiler.
I broiled them just long enough to brown up the tops.

Here they are, sprinkled with fresh basil, hot, and ready to eat:




Seriously all kinds of good.
The Dad liked the yellow squash best and I preferred the zucchini.

We had  penne pasta with pesto and bread to go with.

Here's dinner on my plate:








You can tell by the photos that it's dark when we're eating dinner again.
Oh whoa is me and my poor point and shoot.
Nevertheless, this dinner was delicious.


7 comments:

  1. I have been allll about caprese salads lately - must try this soon!

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  2. You are forcing me to come up with more creative ways to say,...oh yeah!!

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  3. This looks great!! Will definitely be trying.

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  4. That's some serious yummilicious looking dinner. I have some zuch at home I have been needing to do something with. Maybe I will try this. Thanks for sharing. BTW I have a point and shoot too and it really stinks but I think your photos look fabulous.

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  5. yum! I will be making this soon. We are low carbing right now and this would be perfect to break the monotony!

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  6. Mindy, what a great idea!!! I love caprese salads but it always seems like something green is missing...the zucchini is a perfect addition.

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  7. this looks so good, Mindy--we'll have to give this a try soon!

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