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.


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.


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.


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


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


One serving is 2 zucchini halves.    Enjoy!

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