The tomatoes were home grown, the zucchini and corn were bought at a local farmer's stand.
I decided to make my new favorite zucchini dish as we were using up the last of our summer produce.
Diced up two tomatoes and made a "salad" by adding onions, olive oil, salt, pepper, and sweet basil.
Set it in the fridge for a couple of hours.
Then right before cooking dinner, I took two zucchini (the larger the better)
And cut them in half.
Carved them out to look like "boats."
Lined a baking sheet with foil and placed the zukes in a row.
Filled the boats with the tomato salad mixture. Added parmesan cheese to two of them for Dear Hubs...(he has a low tolerance for cheese.) Added provolone to the other two.
Baked them for 30 minutes at 400 degress. Larger zukes take longer to cook.
Paired them up with angel hair pasta
And a fresh salad...grape tomatoes came from our deck container garden!