Celebrate summer’s final stretch by pairing a recipe that highlights seasonal produce with an exceptional wine.
Our suggestion: the rich, full-bodied Nobilo Icon Sauvignon Blanc, matched with the earthy flavors of stuffed zucchini. Easily portable, this dish reheats beautifully in the microwave for a delicious bite aboard your Sea Ray.
In every glass of Nobilo Icon Sauvignon Blanc, clean minerality and mouthwatering acidity blend perfectly in a dance to delight the taste buds. The winemakers select grapes harvested in the Marlborough region of New Zealand, an area whose unique climate traps robust flavors within the fruit to create the quintessential bouquet.
And while you sip, the experts at Nobilo recommend pairing the wine with stuffed zucchini. As the star of the dish, the vibrant squash is freshest in late summer, though generally available year-round. Halved and roasted with grape tomatoes, mozzarella and olive oil, this dish perfectly complements Nobilo’s signature white wine.
What you will need:
3 medium zucchini
1 cup grape tomatoes, halved
12 green olives, halved
1-1/2 cups shredded mozzarella cheese
3 Tbsp. fresh basil, thinly sliced
1/3 cup dry breadcrumbs
Preheat the oven to 350°F. Slice zucchini in half lengthwise and scoop out the seeds to form a well in the middle of each half. Drizzle the hollowed zucchini with olive oil, and season lightly with salt and pepper. Bake for 15 minutes.
Remove par-baked zucchini and dot with tomatoes and olives. Cover evenly with mozzarella. Drizzle with more olive oil and finish by sprinkling basil and breadcrumbs over the top. Finish with salt and pepper.
Increase the oven to 450°F and cook for another 10-15 minutes, rotating the pan halfway through. When breadcrumbs are golden and cheese is melted, the zucchini is done.
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