Zucchini Boats with Cranberry Chili Glaze, Whipped Feta & Macadamia Crunch
A delightful dish featuring roasted zucchinis filled with vibrant vegetables, a sweet and tangy glaze, creamy feta, and crunchy nuts.
Ingredients
Zucchini Boats
- 4 pieces large zucchinis, halved juicy
- 2 tablespoons olive oil aromatic and flavorful
- to taste Salt
- to taste cracked black pepper
Vegetable Filling
- 1 cup butternut squash beautifully cubed
- 1 cup Brussels sprouts halved
- 1 cup sweet potato cubed
- 1 cup golden beetroot cubed
- 1/2 cup fresh cucumber ribbons crispy and refreshing
- 1/3 cup dried cranberries finely chopped
- 2 tablespoons honey sticky and luscious
- 1 teaspoon chili flakes for a kick of heat
- 1 tablespoon apple cider vinegar tangy and bright
Toppings
- 1/2 cup whipped feta creamy and rich
- 1/4 cup crumbled goat cheese tangy accents
- 3 slices prosciutto crisped for texture
- 1/4 cup roasted macadamia nuts roughly chopped
- 1/4 cup candied pecans sweet and decadent
- 1 tablespoon toasted pumpkin seeds nutty and delightful
- to taste Native pepperberry dust for an aromatic finish
- to taste microgreens for garnish
- to taste fresh thyme leaves for a herbal note
- to taste fresh parsley chopped for brightness
- 2 tablespoons brown butter nutty and indulgent
- 1 tablespoon balsamic reduction dark and complex
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking tray with parchment paper.
- Brush the cut sides of the halved zucchinis with olive oil and season with salt and pepper. Place them cut-side up on the tray.
- On a separate tray, combine butternut squash, Brussels sprouts, sweet potato, and golden beetroot. Drizzle with olive oil and season with salt and pepper.
Roasting
- Roast the zucchinis for 18–22 minutes until tender and golden.
- Roast the vegetable mixture for 25–30 minutes.
Glazing and Assembly
- In a small saucepan, warm honey, chopped cranberries, chili flakes, and apple cider vinegar until thickened.
- Toss roasted vegetables in the glaze and fold in cucumber ribbons.
- Spoon the glazed vegetables into the zucchini boats and top with whipped feta and goat cheese.
- Add crispy prosciutto, macadamia nuts, candied pecans, and pumpkin seeds on top.
- Drizzle with brown butter and balsamic reduction.
- Finish with pepperberry dust, microgreens, thyme, and parsley. Serve warm.
Notes
For an even more flavorful dish, consider marinating the zucchini with your favorite herbs or spices before roasting. You can also customize the toppings based on what's in season or available to you. If you prefer a vegetarian version, simply omit the prosciutto and add more nuts or seeds for crunch. Experiment with different cheeses or dressings to make it your own!