I’ve received some requests to feature more vegetarian dishes, and though we’re not vegetarian, I’m happy to oblige because it means another excuse to try new recipes. Last week, while I was browsing Pinterest, this recipe for zucchini boats with tomatoes and cheese caught my eye. I decided to try it tonight, paired with a simple vegetable frittata. It made for a delicious, light yet filling meal. The time commitment wasn’t bad, either — both dishes take about 30 minutes to bake, but the prep time for each is less than 15 minutes. Bonus: The leftovers are awesome for breakfast the next day.
The recipes below don’t have specific quantities; you can easily adapt the recipe to the number of servings you want to make.
- Bread crumbs
- Mozzarella or fontina cheese (I used shredded mozzarella)
- Grape or cherry tomatoes
- Olive oil
- Freshly ground black pepper
Pour some olive oil in a bowl (not too much; for six zucchini halves, I used less than two tablespoons). Crush a clove or two of garlic and put that in the oil, then add salt and pepper. Stir to combine and set aside to let the flavors meld.
Rinse tomatoes and slice each in half.
Place the oven rack on the top rack (closest to the broiler), then preheat the oven to 350 degrees. While the oven is warming up, wash the zucchini and pat dry. Trim the ends of the zucchini, then slice each zucchini in half lengthwise. Cut a thin strip off the bottom of each half so that it will lie flat on a baking sheet. With a spoon, scoop out the center portion of the zucchini halves (where the seeds are), taking care not to scrape too hard and break the zucchini.
Set the hollowed-out zucchini halves on a baking sheet. Brush each half with the garlic/olive oil mixture, then arranged halved tomatoes into the grooves. Sprinkle bread crumbs on top, then bake for 30 minutes.
Remove the baking sheet from the oven and stuff the cheese between the tomatoes. Turn the oven to the broiler setting, then place the baking sheet back into the oven. Broil the zucchini until the cheese is bubbly and the tops are nice and toasty, about five minutes.
Basic Veggie Frittata
- Eggs (to serve four people, I’d recommend going with eight eggs)
- Two small or one medium/large potato, cut in half lengthwise, then sliced thinly (I left the peel on)
- Diced veggies of your choice — onions, peppers, asparagus, mushrooms, you name it! (I diced two small bell peppers)
- Garlic or herbs to taste
- Salt and pepper to taste
- About 1/2 cup of milk for every four eggs you use (so, I used one cup of milk for my eight eggs)
- Olive oil
Preheat the oven to 350 degrees.
Heat the olive oil in a pan over medium heat. If using minced garlic, saute it in the heated oil until fragrant. Then, put the sliced potatoes in the pan, and cover the pan for eight minutes (lifting the lid occasionally to stir the potatoes around). If you’re using other diced veggies, put them into the pan two to three minutes into the potatoes’ cooking time. Right before you turn off the heat, sprinkle in any herbs you’re using, as well as salt and pepper.
Lightly oil a 9×13 baking dish, then spread the cooked potatoes and veggies in the bottom of the pan. In a large mixing bowl, whisk together the eggs and milk, and more salt and pepper. Pour the egg mixture over the veggies in the baking dish, then bake for 25 minutes. The eggs will puff up (but deflate pretty quickly once the frittata is out of the oven), and if you stick a fork in the center of the baking dish, it should come out clean.
Too bad I didn’t have white wine on hand … it would have gone perfectly with this meal!