Pesto-Stuffed Eight Ball Zucchini

It’s been pretty nippy when I’ve gone into work this week–though I guess 64 isn’t exactly the definition of “nippy,” but it’s quite a switch from the multi-95+ degree weeks we had this summer.  Fall is coming whether I like it or not, and with its demise ends the summer veggie splurge.  My poor tomato plants are looking bedraggled from both my inattention (after I moved away from the garden, it’s been hard to spend much time there–though, bless the soaker hose) and from the seasonal change, and I’ve already harvested my only eggplants (two!).  Time to dig out some potatoes, gather the last of the tomatoes and peppers and call it a day (though my butternut squash is threatening to take over the yard with her leafy tendrils).

But zucchinis and tomatoes are still around and I couldn’t help but snatch up several beautiful Eight Ball orbs while at market the other week. When G asked what I’d do with them, I only shrugged my shoulders, said something to the effect of “well, stuff them with something.” That something ended up being odds and ends from the fridge, harvest, and pantry: cherry tomatoes, white beans, tomato sauce, pesto. The recipe was simple and straight forward, and the result fantastic. If any recipe epitomizes late summer evenings–breeze tickling the maples and dogwoods, a glass of white wine–this might be the one. And the beauty of it is that it’s completely customizable–mix and match your stuffing and let it bake. Serve with a protein or salad of your choice and you’ve got dinner.

Pesto-Stuffed Eight Ball Zucchini

4 medium Eight Ball Zucchini Squash
1 15 oz can of cannellini beans
1/2 pt cherry tomatoes
1/4 c pesto
olive oil
pre-made tomato sauce

Pre-heat the oven to 400 F.

Wash the eight ball zucchinis and cut the tops out like carving a pumpkin. Scoop out the seeds to hollow the squash, but be careful not to scoop too much out and break it. Repeat with the other three squash.

Rinse the beans and cherry tomatoes. Place in a mixing bowl and toss with the pesto.

Drizzle 1/2 a tsp or so of olive oil in each hollowed-out squash. Rub the oil all over the inside and outside of the squash with your fingers (or use a pastry brush, if you’d prefer). Place in a baking casserole or tray.

Fill each eight ball zucchini to the brim with the bean-tomato mixture.

Bake for 25-30 minutes, until the squash is tender when poked with a fork and the stuffing is beginning to brown on top.

Serve with tomato sauce.

Serves 2

9 Responses to “Pesto-Stuffed Eight Ball Zucchini”
  1. Monica says:

    Wow, this is proof that you can create a dish that’s both stunning and simple to prepare. Those two little tomatoes poking out just beg to be stabbed into with a fork. Beautiful picture! Beautiful recipe!

  2. That looks INCREDIBLE! Seriously, that photo is stunning and looks worthy of a cookbook. The recipe, too. I adore pesto and need to make this asap.

  3. This is awesome! How did you find such a nice round zucchini?

  4. rebecca says:

    wow, that looks fantastic – taste wise AND photography wise….makes me wish I could carve more time out of my days to enjoy all the bounty. maybe next week!

  5. Jessica says:

    So, I’ve never seen an eight ball zucchini, but it sure looks shiny and perfect for stuffing. I love the Italian flavors – white beans and pesto sound great. What a great looking summer dinner! Bring on the pinot grigio!

  6. I’m in love! So perfectly simple, this would be the ideal dish for winding down summer with. The colors are really gorgeous together, too.

  7. Barbara says:

    What a wonderful way to use those “8-ball” zucchini, Jes. This looks delicious, and anything with pesto rocks!

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