Zucchini Boats


This light plant-based recipe is a fun twist on zucchini and a perfect recipe for starting out the new year. This Italian-inspired dish is packed with veggies and hearty pine nuts, it can either serve as an appetizer or a main meal. This recipe comes to us from Chef David Burke.

Serves 2-4

  • 4 zucchini
  • 2 tablespoons olive oil, plus additional
  • 3 cloves garlic, thinly sliced
  • 1/2 cup pine nuts
  • 4 peppadew peppers or 1 small red bell pepper or pimento, chopped
  • 12 black or pitted green olives, chopped
  • Salt and pepper

Preheat oven to 350°F.

Cut a small portion lengthwise off the top of the zucchini and trim a little off the bottom so it doesn’t roll. Chop those pieces up and reserve.

Scoop out and discard the seedy pulp from the cavity to make hollow boats of zucchini. Season with salt, pepper and drizzle with olive oil. Bake on a sheet pan until tender, approximately 10 minutes.

In a sauté pan over medium heat, add 2 tablespoons olive oil, garlic and pine nuts, and sauté until golden. Add the chopped zucchini and peppadews, season to taste, and increase the heat to medium-high. Cook until tender, approximately 5 minutes. Fold in the olives to warm through.

Spoon the mix into the zucchini shells. Serve with lemon wedges alongside.

Photo credit: The Rachael Ray Show.

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Nutrition Information

Zucchini Boats

Servings per Recipe:

Amount per Serving

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Saturated Fat:  2g

Cholesterol:  0mg

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