Vegetable-Forward
Free recipe
Zucchini Boats with Pomegranate
Bright, herb-forward zucchini boats with Pomegranate that proves vegetable cooking is about restraint, not shortcuts.
***** 4.7 · 323 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 with Pomegranate: 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 2 servings; leftovers keep well for a day.
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