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For home gardeners, the inevitable question pops up of what to do with the onslaught of fresh zucchini every summer. I’m pre-gaming your projected zucchini abundance with this vegetarian stuffed zucchini.
The recipe is a bit fussy. It does not have a ton of ingredients but has a few extra steps. The result is a unique and delicious dish packed with summer flavor. Of course, you can just throw the zucchini on the grill and call it a day. However, if you are bored with “simple” zucchini recipes. Try this one for sure.
The zucchini is hollowed out and the flesh is used to make a thyme spiked sauce. The zucchini shells are stuffed with a potato purée threaded with strips of fresh arugula and baked. I finished the dish with a sprinkling of toasted blanched almond leaves. The almonds added some crunch and another beautiful layer of flavor
This recipe is both vegetarian and vegan-friendly. Climb aboard the zucchini boat. You won’t be sorry.
Arugula Potato Purée Stuffed Zucchini Boats
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 4
Ingredients
- 1 +1/2 lbs potatoes
- 4 medium-sized zucchini
- 1 plus 4 tablespoons olive oil divided
- 1 small onion peeled and diced
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground pepper to taste
- 1 +1/4 cups water
- 2 cups fresh arugula leaves plus a few leaves for garnish
- 2 garlic cloves
- 2 tablespoons blanched almond leaves
Instructions
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Wash and peel the potatoes. Cut them into small cubes.
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Cook the potatoes pieces in salted water in a covered saucepan for 20 minutes. Drain and set aside.
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Wash the zucchini and pat dry. Cut a top length-wise off of each of the zucchini and set
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aside.
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Use a melon baller or a teaspoon to scoop out the insides of the zucchini. Salt and
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pepper the insides.
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Place the hollowed out zucchini on a baking sheet lined with parchment paper.
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Chop the scooped out zucchini flesh into small pieces and reserve.
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Heat 1 tablespoon of olive oil in a pan. Add the chopped onions and fresh thyme leaves to the pan. Cook the onion pieces until transparent.
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Add the zucchini meat and stir-fry until the zucchini becomes completely soft.
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Season with salt and freshly ground pepper to taste.
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Add 1+1/4 cups water and cook for 5 more minutes until everything is bubbling.
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Transfer to a food processor and purée. Scrape the sauce from the food processor, transfer to a bowl or a small pitcher and set aside.
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Wash the fresh arugula and pat dry. Cut the leaves into small strips.
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Peel the garlic cloves and mince.
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Drain the potatoes and reserve 6 tablespoons of the potato water.
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Add the potato water, potatoes, minced garlic to the food processor and purée.
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Add the remaining 4 tablespoons of olive oil one at a time and pulse after each addition to combine.
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Add salt and freshly ground pepper to taste.
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Fold the arugula strips into the potato purée.
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Preheat the oven to 350 degrees F.
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Fill the hollowed out zucchinis with the potato puree. Place the reserved lids back on each zucchini. Pour half the sauce over the zucchini boats. Reserve the other half in a pitcher for serving.
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Bake the filled zucchini boats for 40 minutes.
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In a small naked frying pan, add the almond leaves and toast over medium heat until slightly golden brown.
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Remove from the heat and set aside.
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Remove the zucchini boats from the oven, transfer to a serving platter, garnish with the toasted almond leaves, arugula leaves and serve with the remaining sauce.
