2Tbspfresh basil, sliced into chiffonade,divided in half
1½tspfresh oregano,chopped
2clovesgarlic,grated
½tspsea salt
½tspblack pepper,freshly cracked
½cupparmesan cheese,shredded + divided in half
1TbspItalian bread crumbs(optional, omit if gluten free)
2Tbspextra virgin olive oil
Instructions
Preheat oven to 375° F.
Slice the stem off the top of the zucchini and trim a little off the bottom (remove as little edible flesh as possible). Then cut the zucchini in half from top to bottom and scoop out the seeds and soft pulp using a spoon (this will leave 2 hollow zucchini "bowls"). Cut each half into 4 equal wedges (8 boats).
Spread thin layers of grated garlic and pesto on the inside of each boat. Sprinkle with salt, pepper, oregano, and half of the basil. Divide the minced jalapeno between boats and use half of the Parmesan to cover each boat with cheese.
Cut the tomato into 8 slices and cut each slice in half (for a total of 16 pieces). Place 2 tomato pieces on each zucchini boat, sprinkle the remaining parmesan and bread crumbs on top and drizzle lightly with olive oil.
Place boats on a baking sheet and bake in the oven for ~12 minutes (flesh should be tender, but not mushy). Then broil the boats for 2-3 minutes until tops are golden brown (watch closely to make sure they don't burn).
Remove from oven, garnish with remaining basil, and finish with a drizzle of olive oil if desired.
Notes
Cherry tomatoes work really well for this in place of a larger tomato. 8 cherry tomatoes can be sliced into thirds, and 3 pieces used on each zucchini boat.
Crumbled Italian sausage or chopped pepperoni would be a great addition!
If you can't find a billiard zucchini, you can use 2 small standard zucchinis, cut in half lengthwise, and then cut in half crosswise to make them similar in size to the billiard wedges (and easy finger food).