Zucchini boats stuffed with tomatoes, parmesan cheese and bread crumbs

zucchini boats

This recipe is so easy and goes well with lots of meals. I like to pair it with tilapia or catfish. They are also really great to prepare for a dinner party since you can make a big batch very easily.


  • 5-6 zucchinis
  • 2 cups grape tomatoes
  • garlic
  • 1-2 tablespoons olive oil
  • 1 teaspoon each salt and pepper
  • 1/2 cup bread crumbs
  • 1/2 cup grated parmesan cheese


Preheat oven to 350 degrees. Cut the edges off the zucchini, and cut the zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish.

Scoop out the center where the seeds are with a spoon and set aside in a bowl. Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper.

In the bowl with the zucchini insides, mix in the bread crumbs and parmesan cheese. Spoon into the zucchini boats. Arrange halved grape tomatoes into the grooves.

Bake in a 350 degree oven for about 30 minutes.


Easy homemade energy bars

photo 2-1

I don’t know about you, but I get tired of paying lots of money for energy bars, especially when I still see lots of sugar in them. I prefer to make my own, and these are so easy and so delicious!

  • 1 cup nuts ( I used almonds)
  • 1 cup dried fruit (I used raisins)
  • 1 cup raw unsweetened coconut

Roast the nuts (optional). Nuts can be used raw or roasted; roasting will add a toasty, nutty depth to the bars. If desired, roast the nuts at 350°F for 10-12 minutes, until fragrant and golden. Allow to cool before using.

Combine the nuts, dried fruit and coconut in a food processor. Pulse a few times just to break them up. Process continuously for 30 seconds. By this point, the ingredients should all have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking. Continue processing for another 1-2 minutes, until the ingredients clump together and gather into a ball.

Press into a thick square and chill. Lay a piece of plastic wrap or wax paper on your work surface and dump the power bar dough on top. Press the dough with your hands until it forms a thick square, roughly 8″ x 8″ in size. Wrap and chill for at least an hour or overnight.

Unwrap the chilled power bar dough and transfer to a cutting board. Cut into 8 large bars or 16 small squares, as desired. Wrap each bar in plastic wrap or wax paper.

Store the bars in the fridge for several weeks or in the freezer for up to three months.


Note: You can really use any type of nut or dried fruit, like almonds, walnuts, apricots, cherries, cranberry, apple, etc.  For add-ins, try chocolate chips, cocoa powder, ground nutmeg, lemon zest, lime zest, etc.