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Week of 6/24/24

New England Style Panko-Topped Zucchini Boats
with white beans / tartar sauce / roasted green beans

Active: 45 Total: 45
Original GF Paleo Vegetarian
New England Style Panko-Topped Zucchini Boats

We've done several versions of zucchini boats in the past and this time we've given them the classic seafood treatment of lemons, dill, and Old Bay (without the seafood, of course). With oven roasted vegetables on the side, this meal cooks virtually hands-off.
Smarts: If you can't find Old Bay (or prefer not to buy it), feel free to use a different seasoning blend such as Cajun seasoning or seasoned salt.

Tags
Air-Fryer Friendly
Proteins
Beans, white/cannellini
Cuisines
American
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33

Ingredients

Metric
Servings:
4
Tartar Sauce:
  • Capers - 2 Tbsp , drained, rinsed, and chopped
  • Mayonnaise - 1/2 cup (sub plain or Greek yogurt)
  • Lemon juice - 1 Tbsp
  • Hot sauce (opt), use your favorite - 1/4 tsp
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
New England Style Panko-Topped Zucchini Boats:
  • Shallots - 1 bulb , chopped
  • Garlic - 4 cloves , chopped
  • Lemons - 1/2 , wedges
  • Zucchini, medium - 4 , halved lengthwise
  • Lemon zest - 1 tsp
  • Dill, fresh - 1 tsp , chopped
  • Butter - 3 Tbsp
  • Panko breadcrumbs - 1/2 cup
  • Old bay seasoning - 1/2 tsp + 1/2 tsp
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Lemon juice - 1 tsp
Roasted Green Beans:
  • Green beans - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp

Prep

  1. Quinoa - (Double if making Wednesday’s meal.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  2. Shallots / Garlic / Lemons / Green beans / Capers - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Make Tartar Sauce - In a small bowl, combine mayonnaise, capers, lemon juice (portion for tartar sauce), and hot sauce (if using). Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Zucchini - Slice in half lengthwise and then use a spoon to scoop out the center of each zucchini half, leaving ~1/2” / 1.25 cm thick shell on all sides. Chop the filling of the zucchini and reserve it in a separate container. Check out this video. (Can be done up to 4 days ahead)

  5. Lemon zest / Dill - Prep as directed and store separately. (Can be done 1 day ahead)

  6. Pre-cook green beans (optional step, if your green beans are thicker or you prefer them more tender) - Place green beans in a microwave-safe dish and cover with damp paper towels. Microwave on high for 3 to 4 minutes until crisp-tender.

  7. Make panko topping - Melt the butter in the microwave (20-30 seconds). Combine melted butter with lemon zest, dill, panko, and first portion of Old Bay.

  8. Beans - Drain and rinse.

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Make

  1. Heat oven to 400F / 204C degrees and set out two baking sheets.

  2. Place zucchini halves on the first sheet pan, cut-side facing up. Brush zucchini halves with first portion of cooking oil (for zucchini boats) and season with some salt and pepper. Transfer zucchini to oven and bake until zucchini halves are nearly tender, 10 to 12 minutes.

  3. While zucchini halves are roasting, heat a large skillet with second portion of cooking oil (for zucchini boats) over medium-high heat. Add shallots, garlic, and the reserved chopped zucchini and saute until tender, 3 to 4 minutes. Stir in beans, lemon juice (portion for zucchini boats), and second portion of Old Bay. Remove from heat and mash beans lightly with a fork.

  4. Fold in quinoa (remember to reserve half if doubled) and season to taste with some salt and pepper.

  5. Spoon filling into zucchini halves, mounding it over the tops if needed. Spread panko mixture over the filling, pressing it lightly to keep it in place.

  6. Return zucchini to the oven and bake until the tops are golden and filling is heated through, 10 to 12 minutes.

  7. Spread green beans out onto the second sheet pan. Toss with cooking oil (portion for green beans) and some salt and pepper. Transfer to the oven and bake until tender and beginning to brown in spots, 8 to 10 minutes. 

  8. If tartar sauce was made ahead, give it a stir.

  9. Serve zucchini boats with lemon wedges to squeeze over top and tartar sauce for dipping. Enjoy with green beans on the side.

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