Boats are fun.
I spent many summers on the lakes of Northern Michigan.
There were entire sunshine filled days of tubing, waterskiing, and wake boarding.
Most of my time was spent trying to look cool in front of all the losers that were, gasp, stuck on the beach.
With no boat.
Yes, boats are fun.
Especially for people who can afford them.
I am not one of those people.
I really miss being a boat owner.
And I’d really like to bring all the fun of a boat back into my life.
Get on the boat!
The zucchini boat!
Take advantage of summer’s produce by grilling up some zucchini boats and filling them with a farm fresh peach bruschetta.
Grilled Peach Bruschetta in Zucchini Boats
2 zucchini squash
2 cups chopped tomatoes (cherry, grape, or roma)
1/4 cup diced red onion
1/4 cup kalamata olives, chopped
1 bunch basil (about half cup)
1 teaspoon olive oil
squeeze fresh lemon juice
olive oil for brushing
salt, to taste
Slice zucchini in half lengthwise.
Use a spoon to scoop out the seeds and center of zucchini creating a cavity to for the bruschetta.
Brush or spray on olive oil and season with salt and pepper.
Halve the peaches and remove the pit.
Place zucchini and peaches on the grill cut-side down.
Cook until tender.
To prepare bruschetta:
Dice the cherry tomatoes.
Add to large bowl.
Dice the onion and add to the bowl.
Dice the peaches.
Add the diced peaches to the bowl.
Chop the basil.
Add to the bowl.
Add the chopped olives.
Add lemon juice and salt.
Stir gently to combine.
Scoop brushetta into zucchini boats.
Remember to practice boater’s safety.
Peach Dessert Contest Update:
Peach Trifle Take 2
I’m still not happy with it.
The ratio of jam to cake was off and it overwhelmed the dessert.
I also toasted half the almonds to sprinkle on top but the toasted flavor didn’t quite come through.
I’m think I’m going to take a different appeach, I mean, approach.
Keep calm and peach on!