Zucchini Boats

Ingredients:

• 2 medium, 2”wide zucchini
• 1/2 tsp. salt, divided
• 1/2 tsp. freshly ground pepper, divided
• 1 Tbsp. Extra-virgin olive oil
• 1 Tbsp. White-wine vinegar
• 1 Tbsp. shallot, minced
• 1 cup quartered grape tomatoes
• 1/2 cup mozzarella cheese, diced
• 1/4 cup fresh basil, thinly sliced

Preparation:

1. Trim ends of zucchini and cut lengthwise. Cut a thin slice off the backs so each half sits flat. Scoop out the pulp, leaving a 1/4" shell. Finely chop the pulp and set aside.
2. Place zucchini halves in a microwave-safe dish. Sprinkle each with 1/4 tsp. of salt and pepper. Cover and microwave on high, 3 to 4 minutes, until tender-crisp. (An alternative, steam in a steamer basket over 1” of boiling water in a large skillet or pot.)
3. In a large bowl whisk oil, vinegar, shallot and each remaining 1/4 tsp. salt and pepper. Add tomatoes, cheese, basil and zucchini pulp. Toss to combine. Evenly distribute filling into the Zucchini Boats.