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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Lightly grease a 9×13-inch baking dish with olive oil.
Trim the ends from each zucchini and halve them lengthwise. Using a spoon or melon baller, scoop out the flesh, leaving a 1/4-inch-thick shell. Roughly chop the scooped flesh and set it aside. Brush the inside of each shell with 1 tbsp olive oil and season with 1/4 tsp salt, then arrange them cut-side up in the prepared baking dish.
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