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.
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.