If you follow Inspired Edibles on Facebook, you may have caught a sneak peek of the inspiration for this post.
This past weekend, our new neighbors delighted us with the most welcome housewarming gifts.
An array of garden delights including: little gem lettuce (soft and buttery), firm and crunchy cucumber, fragrant basil and the sweetest, freshest tomatoes we’ve ever tasted! The tomatoes were so good in fact that we ate the first few solo and unseasoned, swooning over every bite (sometimes it’s the simple things…). We then went on to enjoy the ingredients in sandwiches, with drizzled balsamic and in a tossed salad that evening.
Since the givings were so generous, I had plenty of tomatoes leftover and wanted to make the best of them while they were still in their prime. I had the idea of rounding up some of the best of the late summer harvest and presenting it in these zucchini boats. Open faced melt style.
If you haven’t tasted baked zucchini yet, you’re in for a treat! Soft, savory and full of comfort, you could almost (almost) mistake these stuffed lovelies for pizza ~ and, bonus, they deliver a better long term investment.
This a very simple recipe that involves baking the zucchinis with olive oil and sea salt and then filling them with black beans and veggies and a sprinkling of cheese (of course, you can use whatever toppings you like).
We enjoyed these molten zucchini boats with a side of quinoa and a tossed green salad. A light and delicious vegetarian summer meal the whole family enjoyed.
Baked Summer Harvest Zucchini Boats
- 4 healthy zucchinis, cut in half lengthwise
- 2 cups cooked black beans, or beans of choice (thoroughly rinsed if using canned)
- 1 cup corn kernels (thawed if using frozen)
- 4-6 gorgeous garden tomatoes, diced
- 1 New Mexico green chile, seeded and diced (always optional)
- 4 garlic cloves, or to taste, smashed
- 1/3 cup of your favorite salsa
- 1/2 cup cheese of choice
- 1 Tbsp fresh chopped herbs of choice plus more leaves for topping (I used basil)
- sea salt & coarse black pepper to taste
Makes 8 zucchini boats
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Zucchini Size: You don’t have to seek out large zucchinis for this recipe (any healthy happy zucchini will do) however the plumper ones will accommodate more filling.
- Filling: You can (and should) fill your zucchinis with any topping ingredients and seasonings you and/or your family enjoy.
- Right from Oven: We found the baked zucchini tasted best right out of the oven.
- Some like it Hot: The chile pepper added a little kick to the mix but if spice is not your thing, simply skip it or use a pepper of your own choosing.
- Caution: Canned beans are always an option however, in addition to having a superior taste and texture, I favor dried beans because of ongoing health concerns surrounding Bisphenol A (BPA). BPA is a known toxin that continues to be used in the lining of many food and beverage cans – including canned beans. Studies have shown that this industrial plastic is absorbed by canned foods and, when ingested by consumers, can give rise to significant spikes in urinary levels of BPA. Some manufacturers are now making BPA free cans however they are few and far between.
- Why I smash Garlic: (not just to take out my frustrations!) I recommend smashing the garlic (as distinct from running it through a garlic press) for two reasons. I generally enjoy the chunkier texture of garlic in recipes and chopping/slicing the garlic cloves alone without first flattening them (smashing/crushing) will not release the allium’s beneficial oils. To smash, simply use the flat side of a large knife and carefully press down on the garlic over a cutting board until it breaks/flattens somewhat. Sprinkle with sea salt and then chop or slice the garlic.
Directions:Heat oven to 350 F
- Using a small spoon, scoop out the interior pulp of each zucchini half (where the seeds reside) taking care not to pierce through the skin (this will create a little cavity along the interior middle of the zucchini where your filling will go) — you should be able to scoop the pulp quite easily with a spoon but you can also use a knife if preferred. Be sure to reserve the hydrating pulp for smoothies! :)
- Brush the interior of the zucchinis with olive oil, sea salt and cracked pepper, as desired
- Place the zucchinis (olive oil brushed side up, skin side down) on a parchment lined baking sheet and bake in oven for approximately 15 minutes or until zucchinis are tender (you can sample a slice at this stage to discover just how tasty they are!)
- Meanwhile, assemble remaining ingredients in a mixing bowl: black beans, corn, tomatoes, chile (if using), garlic and a Tbsp or so of fresh chopped herbs, mixing to combine.
- Add salsa, just enough to moisten the mixture without making it drippy.
- Leaving the warm zucchinis on the baking sheet, carefully divide the mixture among the zucchinis, filling each cavity.
- Sprinkle cheese over each zucchini filling and return the tray to the oven for another 8-10 minutes or until the cheese has melted and the mixture has warmed through.
- Remove zucchini boats from oven, top with additional herbs as desired and enjoy! (best enjoyed straight from the oven).
- I served these zucchini boats with a side of quinoa and a tossed green salad. It was a light and very tasty summer evening meal. The whole family enjoyed it!
yup, that’s the more likely outcome :) but I could seek them out at the market and have more success at sussing out varieties I think.
haha, well I can’t say the texture is all that reminiscent of pizza but the molten cheese over the warm chopped veggies has that satisfying pizza’esque element to it :) hope you enjoy if you give them a try and… I sure hope you and your man had an amazing weekend… loved the photos!
thanks!
Hi Katie! Thanks for your kind words and for dropping in to say hello :)
I would suggest that you ask if they were Big Jim or Joe Parker chiles (both mild to medium N chiles), but then whoever you ask might look at you like you’re a little nuts. :)
ah, that’s so great about the office scene, thank you for sharing that Clare! Yeah, I think this is one of the first times I’ve baked zucchini (though I’ve sauteed it before) and I have to say, it made a big difference for me flavor wise. Raw zucchini has a really innocuous taste by comparison. I couldn’t agree with you more on the neighbor front; it really can make an enormous difference. Very lucky indeed.
Ooh, I know Elizabeth, I can feel it too creeping in…we do get a change of seasons here as well; it is certainly milder but I feel it and have that same reluctance… I don’t want summer to end either – xxx
Thanks Monet — the whole family was pleasantly surprised at how flavorful and appetizing these were and it’s a great way to use whatever you have on hand!
the ones I bought were labelled “New Mexico Green Chile” but the heat was not specified… a little roulette :)
Heeheeh, yup, I’d say you’ve pretty much hit the nail on the head with that summary ;-) feeling very blessed…though the earthquake this weekend is a sobering reminder that it can be paradise on a razor’s edge. No, I didn’t know zucchini was right up there for you… I’ve always found them kind of… tasteless but baking them sure gave them a nice little hop as did surrounding them with such great bedfellows (or should I say boatfellows – ouch! :)
Yes…what WERE you thinking? :) You never know about green chile. I roasted up a batch of “medium” today and it was a mix of everything from mild to HOT.
I’ve come to the conclusion that the trick is to plant tomatoes for the full flavor experience – there really is no comparison. Wonderful neighbors indeed, thanks Eva!
Welcome to Inspired Edibles Cheri! Thanks so much for dropping by.
Hahaha, that’s awesome MJ! (what was I thinking??) so this was my very first NM green chile and I was surprised by how mild it was… I know there is variance so next time I could land a hotty ;-). I think I will roast the next batch just to get that full gorgeous green chile effect that you write so beautifully about :O)
What a wonderful housewarming gift from your neighbors! Looks like you moved into a nice neighborhood. I’m one that tends to buy yellow squash before zucchini and I can see your filling used with yellow squash as well. A great combination of ingredients but “New Mexico green chile… (always optional)”? Seriously!?! No Way!! Ha ha!!!
Hi Kelly, what a wonderful combination, love baked zucchini. How nice to have such great neighbors.
What generous neighbours you have, lucky you! It never ceases to surprise me how little flavour summer Ontario tomatoes have, always extremely disappointing. The mini ones usually pack a punch of flavour so we end up getting those most of the time. The variety of colours and vegetables are indeed a feast for the eyes and I have no doubt how delicious this summer meal was. I bet it would be incredible grilled on a charcoal grill too. I’m bookmarking this for the next time our vegetarian friends visit us.
Eva http://kitcheninspirations.wordpress.com/
Kelly, so just to sum up: not only do you have a new wonderful home with a dream garden including such treasures as a lemon tree, but you also have wonderful kind neighbours, who knew what would make you happy! Some of us have a beautiful life. I’m really happy for you!
The zucchini boats look so summery and delicious, I’m sure I’d devour lots of them in one meal only (and without remorses of course!). Perfect tribute to season vegetables. (Have I mentioned zucchini is my second favourite vegetable after cucumber? I have both almost constantly in my fridge…).
What a sweet welcome! And what a gorgeous way to use up of some of your bounty! These zucchini boats look heavenly, my friend! Love how flavorful and fresh they look and sound!
Can I move in too? ;-) How lucky are you to have landed such great neighbors in such a beautiful part of the world? (envy, envy, envy) — especially as we move in to the last week of August I’m trying to enjoy the remaining weeks while not focus too much on what’s ahead (sigh…). Well you certainly made the best of your garden gifts with this beautiful recipe – love the presentation in these boats! So pretty and colorful not to mention ridiculously healthy :). Wonderful share Kelly.
I caught a glimpse of these zucchinis at the office yesterday and before I knew it, I had a circle of colleagues swarming around admiring them! They look amazing Kelly and so appetizing too. I don’t think I’ve ever baked zucchini so I’m curious about that to begin with and I just love the idea of stuffing them with more summer goodies! I think my kids will like the pizza angle – haha! How great that you find yourselves surrounded by kind and thoughtful neighbors…there’s nothing like good neighbors so enjoy and all the best settling in to your new environment.
So glad to discover your site! I love these zucchini boats, they look so tasty and so fresh! And how awesome that you have such kind neighbors, the tomatoes sound amazing.
I haven’t made any zucchini boats in a really long while…these look so yum!
These look so yummy! I always wanted to make zucchini boats because I love zucchini. And tastes sort of like pizza…count me in!!! That was such a wonderful gift from your neighbors. It is so nice when you get lucky to live next to nice people. When we moved into our home the lady behind me gave me an Amish Bread Starter with a recipe. I still remember how welcomed I felt. So glad you guys are settling in :) xxx