Bruschetta Zucchini & Summer Squash Boats
Playing with your food is acceptable in a dish like this! Get creative with your seasonal toppings and grains; have fun with it! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Equipment
- Spoon
- Kitchen Knife
- Baking Sheet
- Pot
- Broiler
Ingredients
- 1 zucchini*
- 1 summer squash*
- 1 garlic scape* or head of garlic*
- 1/2 cup rice or grain of choice, cooked
- 2 tbsp Italian seasoning*
- 4 small tomatoes* or 2 large
- 1 cup cheese of choice, shredded
- balsamic glaze
- extra virgin olive oil
- basil* to taste
Instructions
- Preheat oven to 425.
- Halve the zucchini and summer squash, lengthwise. With a spoon, scape out the seeds on each halve. Rub with olive oil, half of the italian seasoning, and salt and pepper to taste.
- Roast face down for 20 minutes.
- Mince garlic scapes (or garlic), dice the tomatoes. Set aside half of the diced tomatoes.
- Prepare rice or grain of choice, if not already done. Simmer the grain with the garlic and half of the diced tomatoes until fragrant and tender.
- Pick basil leaves off their stems. Stack and roll them up. Slice the roll to produce julienned basil!
- Combine the bruschetta with remaining tomatoes, olive oil, balsamic glaze, basil, and a pinch of chili flakes (optional).
- Stuff vegetables with cooked grains. Top with cheese of choice. Broil for 2 -3 minutes. Top with more basil and enjoy!
Nutrition
Calories: 485kcalCarbohydrates: 57gProtein: 22gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 59mgSodium: 374mgPotassium: 1115mgFiber: 7gSugar: 10gVitamin A: 2559IUVitamin C: 61mgCalcium: 561mgIron: 4mg
