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spinach artichoke pilaf zucchini boats with marinated tomatoes
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The ultimate summer supper: fresh broiled zucchini, a creamy spinach artichoke pilaf, and tomatoes tossed with olive oil and an array of bright herbs.
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Prep Time 15 minutes
Servings 6

Ingredients
  

  • 6 large zucchini, halved
  • 1/4 cup olive oil, divided
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1 tbsp lemon zest
  • 1 tsp oregano
  • 1/4-1/2 tsp red pepper flakes, or to taste
  • 2 tbsp butter
  • 1/2 cup orzo
  • 1/2 cup white rice
  • 1 jar marinated artichokes, drained
  • 2 cups vegetable broth or water
  • 1 cup spinach
  • 2 tbsp lemon juice
  • 1/2 cup grated parmesan cheese

bruschetta marinated tomatoes

  • 2 cups cherry tomatoes
  • 1/2 cup basil, roughly chopped
  • 2 tbsp mint, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp balsamic vinegar
  • 1/4 cup extra virgin olive oil

Instructions
 

  • Preheat oven to 425 degrees.
  • Place halved zucchinis on a large baking sheet and rub with 2 tbsp olive oil. Sprinkle with salt and pepper. Roast 20-25 minutes, flipping once halfway through cooking, until soft and starting to brown on top.
  • Heat the remaining 2 tbsp olive oil in a large skillet. Saute garlic, shallots, lemon zest, oregano, and red pepper flakes for 3-4 minutes until soft and fragrant. Melt 2 tbsp butter into the aromatics. Toast orzo and rice for 5 minutes until beginning to turn golden.
  • Stir in artichokes. Pour broth or water into the pan and bring to a boil. Lower to a simmer, cover, and cook 10-15 minutes until most of the water is absorbed and the orzo and rice are tender. Stir in the spinach, lemon juice, parmesan, and salt and pepper to taste. Heat an additional 5 minutes.
  • In a small bowl, toss the cherry tomatoes (you can halve them if you wish, I did for some but kept most of them whole) with basil, mint, balsamic vinegar, garlic, olive oil, and a pinch of salt and pepper.
  • Spread the zucchini boats onto a serving platter, cut sides facing up. Spoon pilaf mixture evenly atop. Scatter some tomatoes on the platter to finish, leaving the rest in a bowl for serving. Sprinkle with additional basil, as desired.