Zucchini Boats with Zesty Tomato Salsa
Stuffed zucchini boats are light and delicious, easy to make, and versatile. They can be served warm as a side to meats or at room temperature, making them a great make-ahead dish for a summer party. The quantities here are for 4 people as a side dish, serving one zucchini half per person.
Ingredients
- • 2 medium zucchini, about 500 g, cut in half lengthwise
- • 1 garlic clove, peeled and crushed
- • 1 large egg, beaten
- • 1/2 cup (50 g) grated Pecorino Romano or Parmesan cheese
- • 1 cup (55 g) dry bread crumbs
- • salt and freshly ground pepper
- • 2 fresh tomatoes, about 1 1/2 cups (200 g), finely chopped, divided
- • 1 organic, unwaxed lemon, zested and juiced
- • 4 Tbsp fresh oregano leaves, finely minced
- • 4 Tbsp Italian parsley leaves, finely minced
- • 1/4 cup (35 g) pine nuts, lightly toasted
- • 4 Tbsp extra virgin olive oil
Preparation
Preheat the oven: Preheat oven to 400°F/200°C.
Prepare the zucchini boats: Carefully scoop out the zucchini flesh with a small spoon. Leave about 3/8 inch/1 cm of flesh inside the zucchini boats. Do not scoop too deeply. You should have 4 zucchini boats.
Make the filling: Put the scooped-out zucchini flesh on a sieve and press out as much liquid as you can. Add it to a bowl with the garlic, egg, grated cheese, salt, and pepper. Crush half of the chopped tomatoes with a fork to make a rough puree, and stir it into the zucchini flesh mix. Reserve the other half of the tomatoes for the salsa.
Season the filling: Mix the lemon zest, lemon juice, oregano, and parsley in a small bowl. Add half of it to the zucchini mix and adjust seasoning if necessary. Reserve the other half for the salsa.
Fill and bake: Place the zucchini boats, cut side up, on a baking sheet lined with baking paper. Season with salt and pepper. Brush the tops and sides with one tablespoon of the olive oil, then spoon the zucchini flesh mix into the hollowed zucchinis. Bake for about 20 minutes, or until the filling is golden brown and the zucchini boats are al dente.
Make the salsa: While the zucchini boats are baking, prepare the tomato salsa. Add the reserved chopped tomatoes to a bowl with the reserved lemon zest, lemon juice, oregano, parsley, and the remaining olive oil. Adjust seasoning and set aside.
Finish and serve: Remove the zucchini boats from the oven and let them cool briefly. Sprinkle with the toasted pine nuts and some of the tomato salsa before serving. Serve with the remaining salsa on the side.
Notes
Zucchini boats can be made in advance and served cold or warm as a side dish. Double the quantities, serve with a green salad and a vinaigrette dressing, and you have a perfect light lunch or dinner for 4.
Comments