Pimento Cheese Zucchini Boats

It is no secret that I  love making things out of zucchini boats.  (you can click on these to get the recipe for Mexican Zucchini Boats and Italian Zucchini Boats.)  I seriously have not had pasta in probably three years, and I really don’t miss it.  Especially when zucchini is the bomb.

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Preheat oven to 350.  Use a melon baller to scoop out the inside of the zucchini.    Arrange on a baking pan.  Bake for about 10 minutes while you prepare the pimento cheese.

I usually make my own pimento cheese.  I like to combine pimentos, cream cheese, sharp cheddar and just a little mayonnaise.  One time I used white cheddar and green chilis instead of pimentos and it was amazing.  When in a pinch, like this week, I go for Palmetto.

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You do have to doctor this up though.  It is too runny for my taste, so I add 2 cups of shredded extra sharp cheddar to the already prepared pimento cheese.  And because extra cheese is always appreciated around here.

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Scoop the cheese in to the boats.  Bake for 15-20 minutes.

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This next step is really important for extreme awesomeness.  Broil for 6-7 minutes.

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One serving is 2 zucchini halves.    Enjoy!

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