Vegetable-Forward
Free recipe
Herb-Crusted Zucchini Boats
A vegetable favorite: zucchini boats, cooked low and slow so every layer of flavor has time to settle.
***** 4.7 · 21 ratings
Method
A few unhurried steps. Read them through once before you start.
- Gather and prep everything first: measure the spices, chop the aromatics, and bring the main ingredients to room temperature so they cook evenly.
- Warm a generous glug of olive oil in a wide skillet over medium-high heat until it shimmers.
- Add the main ingredients and cook, stirring now and then, until browned and just cooked through. Season in layers as you go.
- Build the sauce and finish: stir through the fresh herbs, adjust salt and acid, and let everything come together off the heat for a minute or two.
- Serve the zucchini boats warm, with plenty of good bread or a simple salad alongside. This makes about 7 servings; leftovers keep well for a day.
More Vegetable-Forward
You might also like
Vegetable-Forward
Free
Simple Bean Stew with Lemon and Oregano -- the kind of vegetable dish that tastes like it took all day but doe...
Vegetable-Forward
Members
Our vegetable kitchen turns eggplant rollatini into something special, with Chickpeas, ready in roughly 33 min...
Vegetable-Forward
Members
This butter beans leans on good olive oil, bright acid, and fresh herbs -- simple ingredients treated with car...
Vegetable-Forward
Members
Saffron Vegetable Tagine, the way the vegetable coast does it, with Lemon and Oregano -- generous, unfussy, an...