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These Arugula Potato Purée Stuffed Zucchini Boats are a solution to a problem. For home gardeners, the inevitable question pops up of what to do with the onslaught of fresh zucchini every summer. I’m pre-gaming your projected zucchini abundance with this vegetarian stuffed zucchini. I always feel like zucchini is summer’s sweet goodbye.
Health Benefits of Zucchini:
Zucchini boasts an impressive array of health benefits that make it a valuable addition to any diet. This versatile vegetable is low in calories but packed with essential nutrients like vitamin C, vitamin A, potassium, and folate. Its high fiber content promotes digestion and supports a healthy gut, while also aiding in weight management by promoting feelings of fullness. Zucchini’s abundance of antioxidants, including carotenoids and vitamin C, help to combat oxidative stress and inflammation in the body, contributing to overall wellness. Moreover, its hydration properties and potassium content support cardiovascular health by regulating blood pressure and cholesterol levels.
Admittedly, this Arugula Potato Purée Stuffed Zucchini Boats recipe is a bit fussy. It does not have a ton of ingredients. However, there are a few extra steps. The result is a unique and delicious dish packed with summer flavor. Of course, you can just throw the zucchini on the grill and call it a day. However, if you are bored with “simple” zucchini recipes. Try this one for sure.
The zucchini is hollowed out and the flesh is used to make a thyme spiked sauce. Then, the shells are stuffed with a potato purée threaded with strips of fresh arugula and baked. I finished the dish with a sprinkling of toasted blanched almond leaves. The almonds add some crunch and another beautiful toasty layer of flavor
Substitute sweet potato to raise the flavor game. Add a nutty melted cheese such as Asiago. Switch out the almonds for toasted pistachios or walnuts.
This recipe is both vegetarian and vegan-friendly. Climb aboard the zucchini boat. You won’t be sorry.
Arugula Potato Purée Stuffed Zucchini Boats
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 4
Ingredients
- 1 +1/2 lbs potatoes
- 4 medium-sized zucchini
- 1 plus 4 tablespoons olive oil divided
- 1 small onion peeled and diced
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground pepper to taste
- 1 +1/4 cups water
- 2 cups fresh arugula leaves plus a few leaves for garnish
- 2 garlic cloves
- 2 tablespoons blanched almond leaves
Instructions
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Wash and peel the potatoes. Cut them into small cubes.
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Cook the potatoes pieces in salted water in a covered saucepan for 20 minutes. Drain and set aside.
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Wash the zucchini and pat dry. Cut a top length-wise off of each of the zucchini and set
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aside.
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Use a melon baller or a teaspoon to scoop out the insides of the zucchini. Salt and
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pepper the insides.
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Place the hollowed out zucchini on a baking sheet lined with parchment paper.
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Chop the scooped out zucchini flesh into small pieces and reserve.
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Heat 1 tablespoon of olive oil in a pan. Add the chopped onions and fresh thyme leaves to the pan. Cook the onion pieces until transparent.
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Add the zucchini meat and stir-fry until the zucchini becomes completely soft.
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Season with salt and freshly ground pepper to taste.
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Add 1+1/4 cups water and cook for 5 more minutes until everything is bubbling.
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Transfer to a food processor and purée. Scrape the sauce from the food processor, transfer to a bowl or a small pitcher and set aside.
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Wash the fresh arugula and pat dry. Cut the leaves into small strips.
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Peel the garlic cloves and mince.
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Drain the potatoes and reserve 6 tablespoons of the potato water.
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Add the potato water, potatoes, minced garlic to the food processor and purée.
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Add the remaining 4 tablespoons of olive oil one at a time and pulse after each addition to combine.
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Add salt and freshly ground pepper to taste.
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Fold the arugula strips into the potato purée.
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Preheat the oven to 350 degrees F.
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Fill the hollowed out zucchinis with the potato puree. Place the reserved lids back on each zucchini. Pour half the sauce over the zucchini boats. Reserve the other half in a pitcher for serving.
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Bake the filled zucchini boats for 40 minutes.
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In a small naked frying pan, add the almond leaves and toast over medium heat until slightly golden brown.
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Remove from the heat and set aside.
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Remove the zucchini boats from the oven, transfer to a serving platter, garnish with the toasted almond leaves, arugula leaves and serve with the remaining sauce.
Like these Arugula Potato Purée Stuffed Zucchini Boats? Also, check out some of these other recipes:
ZUCCHINI FETA PACKETS APPETIZER
ZUCCHINI SCHNITZEL WITH PICKLED VEGETABLE YOGURT DIP
FETA BASIL STUFFED SQUASH
