Golden Zucchini Boats with Fresh Tomatoes, Garlic, and Kale

Golden Zucchini Boats with Fresh Tomatoes, Garlic, and Kale

This recipe is a great way to use squash and tomatoes from the garden. In addition to being delicious, it makes a great presentation that is sure to impress your guests!

The recipe is intended to be very loose because you can substitute whatever you like. Don't like onions? No problem, omit them. Have spinach instead of kale? Sure, substitute away! Feel like making this a main? Add Italian sausage or pancetta! Like cheese? Add some to the top!


Ingredients

Makes 4 boats

  • 2 medium sized zucchini
  • 1 TB olive oil, plus additional to coat boats
  • 1 medium Onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup fresh tomatoes, cut in half if they're cherries, small diced if they're heirlooms
  • 1/4 cup Kale, chiffonnade
  • 2 TB white wine
  • 1/4 cup Breadcrumbs (optional)
  • 2 TB shredded Parmesan or Manchego cheese (optional) 

 
 

The Step-by-Step

  1. Preheat oven to 375 degrees F.
  2. Cut the zucchini in half, lengthwise. 
  3. Using a small spoon, remove the pulp from the zucchini, being careful not to puncture the shell. When you have removed the pulp, the zucchini should look like a little boat.
  4. Finely chop the zucchini pulp and set aside.
  5. Rub the zucchini boats with olive oil and place on a rack on a sheet pan (the rack allows convection cooking the zucchini from all sides).
  6. Roast the boats for 15 minutes, until softened.
  7. Meanwhile, make the filling: in a medium sized saute pan, heat about 1TB olive oil.
  8. Add onion. Season with salt & pepper. Cook until lightly caramelized, about 5 minutes.
  9. Add garlic and chopped zucchini pulp and saute until garlic is fragrant, about 1 minute.
  10. Add chopped tomatoes and kale and saute until both have wilted, about 5 minutes.
  11. Add white wine and reduce by half.
  12.  Scoop the filling inside the par-cooked boats. 
  13. If using breadcrumbs and cheese, mix together and 1 TB of the mixture on each boat.
  14. Cook 15-20 minutes, until golden brown and delicious

NOTE: if adding sausage or pancetta, cook meat before adding the onion in step 8. Proceed with the recipe as directed!

Heirloom tomatoes, burrata, mint

Heirloom tomatoes, burrata, mint

Zucchini Involtini

Zucchini Involtini