If you follow Inspired Edibles on Facebook, you may have caught a sneak peek of the inspiration for this post.
This past weekend, our new neighbors delighted us with the most welcome housewarming gifts.
An array of garden delights including: little gem lettuce (soft and buttery), firm and crunchy cucumber, fragrant basil and the sweetest, freshest tomatoes we’ve ever tasted! The tomatoes were so good in fact that we ate the first few solo and unseasoned, swooning over every bite (sometimes it’s the simple things…). We then went on to enjoy the ingredients in sandwiches, with drizzled balsamic and in a tossed salad that evening.
Since the givings were so generous, I had plenty of tomatoes leftover and wanted to make the best of them while they were still in their prime. I had the idea of rounding up some of the best of the late summer harvest and presenting it in these zucchini boats. Open faced melt style.
If you haven’t tasted baked zucchini yet, you’re in for a treat! Soft, savory and full of comfort, you could almost (almost) mistake these stuffed lovelies for pizza ~ and, bonus, they deliver a better long term investment.
This a very simple recipe that involves baking the zucchinis with olive oil and sea salt and then filling them with black beans and veggies and a sprinkling of cheese (of course, you can use whatever toppings you like).
We enjoyed these molten zucchini boats with a side of quinoa and a tossed green salad. A light and delicious vegetarian summer meal the whole family enjoyed.