Flavours On The Road With Marilyn Amaterasu

Vegetarian zucchini boats

Homemade vegetarian zucchini boats on a bed of coloured spaghetti.

Ingredients:

• 2 zucchini
• pesto sauce
• level tsp salt
• level tsp pepper
• 2 tbsp olive oil
• cherry tomatoes
• mozzarella ( vegan: vegan cheese)
• fresh finely chopped Italian herbs like oregano, red onions and so on ( instead of fresh you can also use dried Italian herbs)
• fresh basil for the garnish

Preparation method:

You halve the zucchini in length and hollow them out but not too deep. Mix the olive oil with the salt and pepper.  Drizzle the inside of the halved zucchini with the olive oil mix and rub it completely. Then you do it in the preheated oven at 200 degrees for 15 minutes. After 20 minutes you take it out of the oven and then you smear the inside with pesto. It doesnt really matters which pesto you use for that. After applying the pesto, you put the halved cherry tomatoes and the slices of mozzarella one behind the other and you repeat this until the zucchini boat is full with cherry tomatoes and mozzarella. After that you sprinkle the Italian herbs over these cherry tomatoes and mozzarella. Then in the preheated oven for 25 minutes and remove from the oven when the mozzarella is melted. Then garnish with fresh basil leaves. Bon appetit!

Coloured spaghetti. Boil red cabbage till its concentrated and the water color dark purple. Mix this dark purple colored water with baking soda for a lighter color.