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Tapenade Mozzarella Filling
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Recipe Filed Under
Easy, Healthy, Appetizer

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    • Ingredients

    Serves:

    Directions

    Preheat oven to 400° F. In a medium bowl, mix tapenade, half of the pine nuts, half of the mozzarella, and 1 tablespoon of the parsley. Place zucchini face side up on. Cover each half of zucchini with a then layer of the tapenade mixture and top with the remaining cheese.

    Bake 15 to 20 minutes until cheese is bubbly and starts to brown. Allow zucchini boats to cool a few minutes, then slice into 2two-inch chunks and sprinkle with remaining pine nuts and parsley. Serve warm or at room temperature.

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