LET’S EAT! Zucchini

THE STUFF OF SUMMER

How can you improve fresh summer veggies? Stuff them full of family-friendly fl avors, as we’ve done in these fi ve recipes. BY J.M. HIRSCH

INGREDIENTS 4 large, fi rm tomatoes 2 large slices multigrain bread, cut into ½-inch cubes 1 cup shredded mozzarella 6 slices sandwichsize pepperoni, diced ½ tsp. Italian seasoning ¼ tsp. salt

ACTIVE TIME: 10 MIN. TOTAL TIME: 40 MIN. MAKES: 4 SERVINGS DEEP-DISH PIZZA TOMATOES Far from garden variety, this new take on pepperoni pizza puts the tomato front and center and uses crusty bread and familiar pie toppings for the fi lling. 1. Heat oven to 375°. Coat a 9-inch cake pan with cooking spray. 2. Trim off and discard the top ¼ inch of each tomato. Working over a bowl, core and seed the tomatoes, reserving the pulp. Pick out and discard any hard pieces from the bowl. 3. In a medium bowl, stir together the remaining ingredients. Stir in ½ cup of the reserved tomato pulp. 4. Spoon the bread mixture into the tomatoes, distributing it evenly and mounding it slightly. Set the tomatoes in the prepared pan and bake for 30 minutes.

PER SERVING: 198 calories, 13g protein, 10g fat, 4g sat. fat, 16g carbs, 3g fi ber, 685mg sodium

4 MORE RECIPES FOLLOW

INGREDIENTS 4 medium zucchini (about ½ pound each) 1 pound lean ground turkey 1 cup fresh or frozen corn kernels 1 small yellow onion, diced 1 egg 2 garlic cloves, minced 1 tsp. chili powder ½ tsp. salt Salsa, shredded Mexican cheese blend, or other chili toppings for serving

ACTIVE TIME: 20 MIN. TOTAL TIME: 1 HOUR MAKES: 4 SERVINGS CHILI-FIED ZUCCHINI CANOES A no-fuss stuffing of turkey chili turns a humble zucchini into a satisfying meal. Top your boats with a dollop of salsa, a sprinkle of shredded cheese, or other favorite chili add-ins. 1. Heat the oven to 375°. Trim off and discard the ends of each zucchini, then halve them lengthwise. Trim a thin slice from the curved side of each portion so that it sits flat. Scoop out and discard the center flesh of each zucchini to form a canoe. 2. In a medium bowl, stir the ground turkey, corn, onion, egg, garlic, chili powder, and salt together until well blended. Evenly distribute the mixture among the zucchini halves, packing it in and mounding it slightly. 3. Arrange the canoes on a baking sheet. Bake for 40 minutes. Serve with salsa, cheese, or your family’s favorite chili toppings.

PER SERVING: 297 calories, 29g protein, 14g fat, 4g sat. fat, 17g carbs, 4g fiber, 767mg sodium

BABY EGGPLANT BOATS A blend of Mediterranean ingredients, including chickpeas, tomatoes, oregano, and lemon, makes this dinner flavorful but still appealing to kids. The portions are generous, so you’ll likely have enough left over for lunch. For the recipe, see page 78.

INGREDIENTS 1½ cups small pasta shells ¼ cup plus 1 tbsp. smooth natural peanut butter 2 tbsp. low-sodium soy sauce 3 tbsp. cider vinegar 1 tsp. hot sauce (we like Frank’s RedHot) 2 cups cooked chicken, chopped 2 medium carrots, grated 3 scallions, finely chopped ¼ cup cilantro, finely chopped, plus more for garnish ¼ tsp. salt 6 medium bell peppers

ACTIVE TIME: 20 MIN. TOTAL TIME: 20 MIN. MAKES: 6 SERVINGS PEANUT PASTA PEPPERS

Here, bell peppers serve as the crunchy, edible vessel for a nutty noodle salad that’s delicious warm or chilled. No time in the oven—and very little on the stove top—makes this recipe ideal for hot summer evenings. 1. Cook the pasta according to package directions, reserving 3 tbsp. of the cooking water. 2. Meanwhile, in a medium bowl, whisk together the peanut butter, soy sauce, vinegar, and hot sauce. Add the chicken, carrots, scallions, cilantro, and salt, and toss to coat. Add the pasta shells and the reserved cooking water, and toss until evenly coated. 3. Trim off and discard the top of each pepper, then cut out the seeds and core. Without making a hole, cut a slice from the bottom so that the pepper will stand. Evenly distribute the filling among the peppers, mounding it. Sprinkle with more cilantro before serving.

PER SERVING: 296 calories, 21g protein, 11g fat, 2g sat. fat, 27g carbs, 5g fiber, 485mg sodium

CREAMY TOMATO CUCUMBER CUPS Perfect for a picnic or as a poolside snack, these little cups get a big-time boost in taste from a dollop of tahini. For the recipe, see page 78.