Squash boats are kind of a throwback (like chicken tetrazzini and mayonnaise-y broiled fish dishes). Our moms used to hollow-out and then stuff the squash halves with handfuls of shredded Gouda, Parm-out- of-a-green-can and toasted pecans. They were oh-so-good… and oh-so-heavy.

With bikini and board-short season knocking at our apartment door and a Hamptons barbecue next weekend, we’re doing our best to go light and be good to our bodies. Just Married & Cooking’s Squash Boat Redux recipe relies on the gutsiness of capers, ripe summer tomatoes and a dash or real (tangy, salty) parmesan to pump up the flavor of this warm-weather side dish.

You want to make it a meal? Add sautéed, ground chicken or ground turkey to the mixture and enjoy. We let you have your bathing suit season and eat your squash boats too!

3 medium zucchini
olive oil, as needed
1 medium tomato, diced (about 1 cup)
1 tablespoon chopped basil
1 tablespoon capers, chopped
1/4 coarse breadcrumbs, toasted
1/4 cup parmesan cheese

preheat oven to 375˚

Cut the squash in half lengthwise and scrape out the seeds with a spoon. Brush the  squash with olive oil, season well with salt and pepper and place in the oven on a baking sheet for 5 minutes. The squash will be slightly softened but not tender.

While the squash are in the oven, mix  the tomato, basil, capers and breadcrumbs in a bowl and season with a drizzle of olive oil, salt and pepper. When the squash come out of the oven, spoon the mixture into scooped out parts of the squash and top each with some of the  parmesan cheese. Place the squash back in the oven and bake until tender and golden brown on top.