2 zucchini trimmed and sliced length-wise into halves
Kosher Salt
Olive oil
1/2 ear cooked corn, removed from the husk
1/3 cup chopped tomatoes
3 T red onion, chopped
3 T chopped marinated artichoke hearts, chopped
1/4 c sliced black olives, sliced
4 stems of oregano, leaves removed and chopped
1/3 cup crumbled gorgonzola
6-8 large basil leaves, torn
Balsamic Vinegar, additional olive oil
salt and pepper
Cut the zucchini in 1/2 lengthwise. Using a vegetable peeler, peel down the center of the skin side of the zucchini so that it will create a flat side. Sprinkle the zucchini with a little kosher salt and allow to sit for 10 minutes. Blot the zucchini. Brush the both sides of the zucchini generously with olive oil. Place on a pre heated grill. Grill about 5 minutes on each side. Flesh should be charred and fork tender. A cast iron skillet or grill pan over medium-medium high heat will work as well.
Remove some of the flesh of the zucchini, chop and add to a medium mixing bowl. Add the next 6 prepared ingredients. Add a splash or two of balsamic vinegar and olive oil. Add a sprinkle of salt and pepper to taste. Spoon the filling into the boats. Zucchini boats can be served at room temperature or chilled.
Recipe by Jenn Borealo, Culinary Specialist
