Zucchini boats are filled with a crunchy mixture of cauliflower “couscous” flavored with baby spinach and fresh herbs then topped with pine nuts.
Zucchini has become somewhat of a staple at mealtime here, which always seems to be the case around this time of year when they’re at their most plentiful.
And when they’re as fresh and tender as they have been, there’s no reason to even cook them. The slender ones have an especially creamy interior that make them the perfect candidates for being eaten raw.
These particular stuffed zucchini boats are filled with a crunchy mixture of raw spinach and cauliflower “couscous” dressed with lemon juice and olive oil. I throw in a good quantity of fresh mint, oregano, garlic and olives for a multitude of tastes and textures inspired by the Mediterranean along with some lemon zest for extra brightness and good measure.
It’s a simple dish with big flavors that comes together quickly, which is always welcome come dinnertime when you’re short on time. (The lengthiest part of the whole thing is the salting which helps to soften and tenderize the zucchini even further before stuffing so don’t skip it!) The filling can even be made ahead of time and the zucchini stuffed right before serving.
You can treat this as a side dish, a light lunch or cut them into bite-sized pieces for a party or picnic platter.
What’s your favorite way to eat zucchini this time of year?
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