spinach artichoke pilaf zucchini boats with mint bruschetta tomatoes

A plateful of summer, dressed up in a pile of herby marinated tomatoes. These Spinach Artichoke Pilaf Zucchini Boats are pleasing to the eye and the tummy. Creamy, lemony orzo and rice stirred with grilled artichoke quarters, spooned overtop tender yet slightly crunchy seasoned zucchini halves.

Is it weird that I was actually nervous to leave our herb children while we’re away? I dropped off our big basil, little basil, and parsley plants at my mom’s to stay under her watchful eye while our house is quiet. I have no doubt mom will perform her apt motherly duties to our leafy offspring, but I still worry for them. What if they’re surprised at the new environment? What if they’re rude to her?

I went as far as buckling the tray holding my friends in the passenger seat while I drove. I even held the seatbelt when I made a turn so it wouldn’t slip up big basil’s pot and squeeze his stems. My plants are important, guys. They feed us and provide appealing greenery on our balcony and I’ve managed to keep them thriving longer than I have any other plants I’ve grown prior.

Basil stars in the marinated tomatoes. You can prep these first to give them lots of time to absorb the blend, or toss the ensemble into a bowl shortly before serving. Either way, make sure the mix is at room temperature. Tomatoes taste SO much better when they aren’t cold.

To make the tomatoes, whisk together olive oil, balsamic vinegar, fresh basil, fresh mint (key! So refreshing), garlic, and a skosh of salt and pepper. Pour over the tomatoes and give them a few tosses to ensure all the fruit is covered.

Next order of business is roasting the zucchini. Rub each half with olive oil and some salt and pepper, then roast for 20 minutes until the edges begin to crisp and the body brown. The zucchini turn juicy and should be soft, but still have some bite, not entirely floppy like an inflatable tube man. That’s no good.

Start on the aromatic pilaf next. Saute some shallot and garlic, the base of any savory dish, along with oregano, lemon zest, and red pepper flakes. Toss in some butter and toast the orzo and rice before pouring the broth and simmering the grains to tender, thick perfection.

After about 15 minutes, stir in some lemon juice, parmesan, and spinach. Season to taste. And that’s about all!

Plate the zucchini, then distribute the pilaf over each boat. Sprinkle on the marinated tomatoes. This meal is fresh and nothing short of satisfying – a couple boats kept my ravenous appetite satiated for a good period. Not to mention the brilliant colors, lent by a few leaves of basil if you have them available, are sure to grab attention at your next garden party.

Who the hell am I kidding, who has garden parties. Pool party. Cookout. Dinner gathering. Solo cooking adventure. You needn’t a crowd to please to make a delicious meal. In fact, this meal reheats nicely and certainly suits a prep mindset if you desire workweek lunches.

Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

More summertime zucchini dishes!

Spicy Beef and Zucchini Enchiladas with Citrusy Mango Salsa

Secretly Healthy Honey Dark Chocolate Zucchini Bread

Skillet Cheesy Quinoa Enchiladas Verdes Bake

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 mins

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.