Ingredients

The following ingredients have 4 Servings
  • 2 zucchini (halved)
  • 2-3 Tablespoons olive oil
  • 1 teaspoons minced garlic (or to taste)
  • Salt & pepper (to taste)
  • 2-3 Roma tomatoes (sliced thin)
  • 2 Tablespoons Panko or breadcrumbs (you can also use gluten-free breadcrumbs)
  • 1/3 lb. fresh mozzarella (sliced)
  • 3 Tablespoons fresh basil (chopped)
  • 3 Tablespoons Parmesan cheese (grated)

Instruction

  • Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil or spray with non-stick spray.
  • Slice zucchini in half lengthwise and, using a teaspoon, scoop out seeds and just a little bit of the flesh so that it can hold the other ingredients.
  • Place on prepared cookie sheet. If you need to, cut a little off the bottom of each zucchini half so that it sits flat.
  • In a small bowl, mix 1-1/2 Tablespoons olive oil and minced garlic together. Season with salt & pepper.
  • Brush over the top of each zucchini.
  • Arrange the sliced tomatoes on top of the garlic spread then sprinkle with breadcrumbs.
  • Bake in oven for 30 minutes.
  • Remove from oven and place slices of mozzarella over tomatoes.
  • Sprinkle with half of the chopped basil and half of the Parmesan cheese.
  • Drizzle remaining olive oil over the top and place under broiler until cheese has melted and browned.
  • To serve, top with remaining basil and Parmesan cheese.