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.
Servings: 2 servings
Calories: 488kcal
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.
Bruschetta
- In a small pot simmer the cooked rice, or grain of choice 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 into small strips starting at the end to produce julienned basil!
- Combine the bruschetta with remaining tomatoes, olive oil, balsamic glaze, basil, and a pinch of chili flakes (optional).
- Stuff squash and zucchini with grain mixture. Top with cheese of choice. Broil for 2 -3 minutes. Top with more basil and enjoy!
Nutrition
Calories: 488kcal | Carbohydrates: 57g | Protein: 21g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 57mg | Sodium: 393mg | Potassium: 1104mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2559IU | Vitamin C: 61mg | Calcium: 553mg | Iron: 4mg