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Zucchini Boats with Pignoli & Feta

5 from 4 reviews

Ingredients

Units Scale
  • 25 – 6-inch size zucchinis – halved lengthwise
  • 2 tbs. fresh Romano or Parmesan cheese – grated
  • 2 cups of cooked rice
  • 1 cup – grape tomatoes
  • 1 stalk celery – sliced thin
  • 5 cloves of garlic – grilled
  • 1/4 cup of fresh Italian parsley – stems removed – chopped
  • 1/4 cup of feta – crumbled
  • 1/4 cup of pignoli nuts – toasted
  • Juice of 1 lemon
  • 2 tbs. olive oil
  • Fresh ground black pepper
  • 1 tsp. salt – divided
  • 1/2 tsp. sugar for the tomatoes
  • Balsamic glaze or honey – for drizzling

Instructions

  • Place the garlic cloves in their skin to the heated griddle and let the skin get slightly charred.
  • Heat a griddle and place the halved zucchini on the griddle to achieve a nice char and the zucchini meat becomes slightly tender to scoop out.
  • Place the rice in a large bowl.
  • Mix together the fresh lemon juice and the olive oil and add to the rice.
  • Add ½ tsp. salt to the rice.
  • Add the sliced celery to the rice.
  • Pop the garlic out of the skin and give a quick chop and add to the rice.
  • Add the grated Romano cheese or Parmesan cheese to the rice and toss.
  • Place the grape tomatoes in a small cast iron frying pan and sprinkle with ½ tsp. sugar and ½ tsp. salt.
  • Let the tomatoes get a nice char. Then carefully mash slightly before adding to the rice. Be sure to scrape the pan and add to the rice.
  • Add the chopped parsley to the rice.
  • Carefully, using a teaspoon, scoop the meat from the charred zucchini and add to the rice and toss.
  • Add about half of the crumbled feta and lot of fresh ground black pepper to the rice and toss.
  • Reserving the rest of the feta to top the boats with.
  • Heat a small cast iron frying pan and place the pignoli nuts in the pan and let a slight char appear on the pignoli nuts. Quickly, remove the pan from the heat when this is achieved.
  • Fill the scooped-out zucchini boats with the rice mixture.
  • Top the zucchini boats with the charred pignoli nuts, chopped parsley, extra feta cheese, grated Parmesan or Romano and a drizzle of balsamic glaze or honey.

Nutrition

Keywords: vegetarian, squash, zucchini

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