SERVES 2
These stuffed zucchini boats are the perfect way to take advantage of summer farmers’ markets. Feel free to add other fresh produce such as yellow squash, sweet corn, or fresh herbs.
2 MEDIUM ZUCCHINI
1 TO 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
1 RIPE TOMATO, DICED
½ SMALL RED ONION, DICED
3 TABLESPOONS FRESH CHOPPED CILANTRO
3 TABLESPOONS FRESH CHOPPED BASIL LEAVES
SALT TO TASTE
FRESHLY GROUND BLACK PEPPER TO TASTE
¼ CUP PLAIN VEGAN BREADCRUMBS
1. Preheat oven to 350°F.
2. Line a small baking sheet with parchment paper.
3. Cut the zucchini in half lengthwise.
4. Carefully scoop out the middle of each zucchini half, leaving a border about ¼-inch thick on the sides and bottom.
5. Chop the zucchini insides that you scooped out, and transfer to a bowl.
6. Brush the zucchini boats lightly with olive oil, then place cut-side down on the baking sheet.
7. Bake for 8 to 10 minutes, until tender.
8. Stir the tomato, onion, cilantro, basil, salt, and pepper into the chopped zucchini.
9. Spoon the mixture into the zucchini boats and sprinkle with breadcrumbs.
10. Bake for 5 to 7 minutes, until the filling is hot.