By Leslie Brenner

This beautiful zucchini dish, adapted from a recipe in Ottolenghi Simple by Yotam Ottolenghi, was the most-viewed recipe at Cooks Without Borders last summer, by far.

The summer squash-boats are filled with a rich, savory stuffing that combines bread crumbs, Parmesan cheese, egg, garlic and squished cherry tomatoes with zucchini flesh. Next they’re roasted, then topped with an unusual salsa starring a lot of fresh, finely chopped oregano plus lemon and pine nuts.

Make it once, and you’ll probably be hooked.

RECIPE: Ottolenghi’s Stuffed Zucchini with Pine Nut Salsa

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