Heirloom Tomato Pizza-Stuffed Zucchini Boats

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The pinnacle of summer shows up when you can make dinner from the farmers’ market. I don’t indicate supper’s side meal or the base of your peach crisp. I mean supper from start to finish.

You demand 2 criteria fulfilled: a well-equipped farmstand, the kind that offers community bread and some cheese, and the arrival of treasure tomato season. I state this due to the fact that no summertime meal is worth its salt unless it includes at least one variety of local heirloom tomato.

Nor is it complete without the validation of a puppy. But that’s a reduced bar.

Even though we’ve actually passed summer season’s midway point, we are still at the beginning of peak tomato time. I have not seen a lots of Brandywines or Cherokee Purples yet, regardless of rummaging with the boxes at my favored farmstand as early as I can rise on weekend early mornings.

Instead, when I put together this recipe to highlight heirloom tomatoes as part of Whole Foods’ project to shout about tomatoes from the roofs, I chose Sun Golds, little yellow-slash-orange worlds of sweet taste. They are sweet and a little tangy, and they couple magnificently with cheese-in sandwiches or on pizza-but I desired a more farmstand-y dish than simply pizza.

So, I got a few stout gray zucchini from the stand, halved them, and scooped them out to turn them into minor watercrafts, likewise called summertime pizza crusts. That’s when, looking at the rest of my market yield, fresh onions and garlic and mozzarella, I decided to throw together a margarita pizza-inspired filling headlined by my Sun Golds. Inside these ‘watercrafts,’ you’ll discover those sweet baked tomatoes, flavorful breadcrumbs, sweet summer onion, basil, and more.

Whole Foods has remarkable rescources for enjoying your tomatoes, as well as tons of magnificent tomato recipes. My preferred is this Heirloom Tomato BLT!


Heirloom Tomato Pizza-Stuffed Zucchini Boats
Serves 3

3 medium summer squash or zucchini
Olive oil
1 small onion
1 cup yellow treasure tomatoes, cut into quarters
1/2 cup cubed or torn fresh mozzarella
1 cup coarse fresh breadcrumbs (from about 2 slices of bread)
1 garlic clove, minced to a paste with salt
10 basil leaves, slivered

Preheat the oven to 400 ° F. Cut each squash in half lengthwise. Scoop out the seeds and move them to a bowl. Brush the squash with olive oil and bake for 20 minutes, till golden around the edges.

Meanwhile, heat a medium frying pan over medium heat. Include about 1 tbsp of olive oil and sauté the onion for 10 minutes, up until clear. Chop the scooped-out squash and include it to the pan, sautéing up until soft, another 3 minutes. Remove from the heat.

In a mixing bowl, incorporate the tomatoes, mozzarella, breadcrumbs, minced garlic, basil, and 1 to 2 tbsps of olive oil. Period with salt to taste, including as much as you think the mix has to draw out the tastes of the tomatoes. Include the zucchini-onion blend and stir together.

Press the filling into each of the zucchini watercrafts. Sprinkle with the Parmesan. Bake 10 to 15 minutes, until the cheese is melty, the tomatoes have broken, and the tops of the boats are golden. Let rest for a minute, then serve, topped with any extra basil leaves for garnish.