Ingredients with Measurements:
- 4 medium-sized zucchinis
- 1 cup of grated Chechil cheese
- 1/2 cup of breadcrumbs
- 1/4 cup of chopped fresh parsley
- 2 cloves of minced garlic
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- A baking dish
- A sharp knife
- A spoon
Step-by-step instructions:
1. Preheat your oven to 375°F.
2. Cut off the ends of the zucchinis and slice them in half lengthwise.
3. Use a spoon to scoop out the seeds and flesh from the center of each zucchini half, creating a hollow "boat."
4. In a mixing bowl, combine the grated Chechil cheese, breadcrumbs, chopped parsley, minced garlic, olive oil, salt, and pepper. Mix well.
5. Stuff each zucchini boat with the cheese mixture, packing it tightly.
6. Place the stuffed zucchini boats in a baking dish and bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and golden brown.
7. Remove the zucchini boats from the oven and let them cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 12g
- Protein: 10g
Substitutions for ingredients:
- You can substitute Chechil cheese with any other type of cheese that melts well, such as mozzarella or cheddar.
- You can use gluten-free breadcrumbs if you prefer.
Variations:
- You can add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for extra flavor.
- You can sprinkle some grated Parmesan cheese on top of the stuffed zucchini boats before baking.
Tips and tricks:
- Make sure to pack the cheese mixture tightly into the zucchini boats to prevent it from falling out during baking.
- You can use a mandoline slicer to slice the zucchinis evenly and quickly.
- If you want to make this recipe ahead of time, you can stuff the zucchini boats and refrigerate them until ready to bake.
Storage instructions:
- You can store any leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed zucchini boats, place them in a baking dish and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed zucchini boats on a platter garnished with fresh parsley or basil leaves.
Garnishes:
- Fresh parsley or basil leaves
Pairings:
- This dish pairs well with a light salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the cheese mixture is too dry, add a little more olive oil or a splash of milk to moisten it.
- If the zucchinis are not tender enough after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash the zucchinis thoroughly before slicing them.
- Store any leftover stuffed zucchini boats in the refrigerator and consume within 3 days.
Food history:
- Chechil cheese is a traditional Turkish cheese made from stringing and braiding curd cheese.
Flavor profiles:
- Chechil cheese has a salty and tangy flavor that pairs well with the mild flavor of zucchinis.
Serving suggestions:
- Serve the stuffed zucchini boats as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic