Zucchini Boats

We received three bigger-than-ever zucchinis from our CSA this week!   To celebrate zucchini season, we tried this Love and Lemons recipe for stuffed zucchini boats.  We found the recipe to be quite generous; some little hands measured out far more parmesan, and a distracted mama used the zest of two full lemons, not two teaspoons.  The result:  light but hearty and certainly flavorful!   We paired it with a beet and goat cheese salad and a glass of pinot on this summer night.  

 2 zucchinis
 1 cup roughly torn bread crumbs
 1 egg, beaten
  cup parmesan
 ¼ cup pinenuts
 ½ cup cherry tomoatoes, diced
 ¼ cup lemon zest
 12 garlic cloves, diced

1

Preheat oven to 425 degrees.

2

Prep your zucchini by washing them and slicing lengthwise in half; with a spoon, scoop out the flesh of each squash half, leaving 1/4" of squash as your zucchini boat. Our zucchini were particularly seedy, so I tried to hand-pick out some of the larger seeds from the flesh. Allow the scooped squash to drain in a sieve while you prepare the remaining ingredients.

3

In a prep bowl, mix your bread crumbs, zest, egg, garlic, pinenuts, parmesan and tomatoes.

4

Add your drained squash to the mixture, ensuring that some water has been released, either by pressing down on the squash or absorbing some water with a paper towel.

5

Prep your zucchini boats with a drizzle of olive oil, salt and pepper. Then, stuff each boat with equal proportions of bread crumb mixture.

6

Bake at 425 for about 15-18 minutes, until the squash are cooked and the stuffing lightly browned.

Ingredients

 2 zucchinis
 1 cup roughly torn bread crumbs
 1 egg, beaten
  cup parmesan
 ¼ cup pinenuts
 ½ cup cherry tomoatoes, diced
 ¼ cup lemon zest
 12 garlic cloves, diced

Directions

1

Preheat oven to 425 degrees.

2

Prep your zucchini by washing them and slicing lengthwise in half; with a spoon, scoop out the flesh of each squash half, leaving 1/4" of squash as your zucchini boat. Our zucchini were particularly seedy, so I tried to hand-pick out some of the larger seeds from the flesh. Allow the scooped squash to drain in a sieve while you prepare the remaining ingredients.

3

In a prep bowl, mix your bread crumbs, zest, egg, garlic, pinenuts, parmesan and tomatoes.

4

Add your drained squash to the mixture, ensuring that some water has been released, either by pressing down on the squash or absorbing some water with a paper towel.

5

Prep your zucchini boats with a drizzle of olive oil, salt and pepper. Then, stuff each boat with equal proportions of bread crumb mixture.

6

Bake at 425 for about 15-18 minutes, until the squash are cooked and the stuffing lightly browned.

Zucchini Boats
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