Summer veggie dinner idea

Heat your oven to 475°F (245°C) and line a baking sheet with parchment paper to prevent sticking.

Take your halved zucchini and use a small spoon to gently scoop out the flesh, leaving about ¼-inch thickness around the edges. Place the hollowed-out zucchini halves cut side up on your prepared baking sheet.

Place the scooped-out zucchini flesh in a mesh strainer and gently press out any excess moisture (you should have about 1 cup of flesh). Chop any larger pieces and transfer to a mixing bowl. Add the beaten egg, crumbled bread, Parmesan cheese, minced garlic, quartered cherry tomatoes, lemon zest, fresh thyme, pine nuts, and salt. Mix everything together thoroughly, using your hands if needed to combine well.

Drizzle the hollowed zucchini boats with a little olive oil and season with a pinch of salt and fresh black pepper. Generously spoon the prepared filling into each zucchini half, mounding it slightly on top.

Place the filled zucchini boats in the preheated oven and bake for 16-18 minutes, or until the filling is set and the top has turned beautifully golden brown and crisp.

Remove from the oven and let cool for just a minute. Serve warm with a dollop of fresh pesto on top or on the side for dipping.