Black & Yellow Zucchini Boats
with Garlic Bread
Cooking time
30 minutes
Servings
4
Calories
480 /serving
Black beans and fresh corn on the cob create striking contrasts and colours in the filling for these yellow zucchini boats. They float into the oven covered in grated mozzarella, and come out bubbling and browned, with garlic bread in tow.
We will send you:
- 4 Yellow zucchini
- 2 Ears of corn
- 30ml Basil pesto
- 2 Garlic cloves
- 540ml Black beans (canned)
- 120g Grated mozzarella
- 1 Ciabatta baguettine
Contains: Barley • Cashews • Milk • Sulphites • Wheat
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Strainer
2 Sheet pans
Total Fat
15 g
Saturated Fat
5 g
Sodium
720 mg
Total Carb
68 g
Sugars
10 g
Protein
26 g
Fibre
14 g
Preparation
Start the zucchini boats
- Preheat the oven to 450°F.
- Halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize. Scoop out the flesh; roughly chop the flesh.
- On a lined sheet pan, toss the zucchini halves with a drizzle of oil and S&P.
- Arrange, hollow-sides up, and roast, 14 to 16 min., until softened.
Mise en place
- Meanwhile, drain and rinse the black beans.
- Cut the corn kernels off the cobs (shuck if necessary).
- Mince the garlic.
- Halve the ciabatta lengthwise.
Make the garlic bread
- Arrange the ciabatta on a second lined sheet pan.
- Drizzle generously with oil. Sprinkle with the garlic and S&P.
- Toast in the oven, 6 to 8 min., until warmed and beginning to brown.
- Transfer to a cutting board and cut each half into 4 pieces.
Make the filling
- In a large pan, heat a drizzle of oil on medium-high.
- Add the zucchini flesh and sauté, 2 to 3 min., until partially dried out.
- Add the corn, black beans and S&P.
- Sauté, 4 to 6 min., until beginning to soften.
- Add the pesto; toss well.
Finish the zucchini boats
- When the zucchini boats have softened, switch the oven to broil.
- Stuff the zucchini boats with the filling.
- Top with the cheese.
- Broil, 3 to 5 min., until the cheese has melted and beginning to brown.
Plate your dish
- Divide the zucchini boats and garlic bread between your plates. Bon appétit!
