Ingredients with Measurements:
- 4 medium zucchinis
- 1 cup crumbled domiati cheese
- 1/2 cup cooked quinoa
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Special equipment needed:
- Baking dish
Step-by-step instructions:
1. Preheat 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 crumbled domiati cheese, cooked quinoa, chopped parsley, minced garlic, salt, and black pepper.
5. Stuff each zucchini boat with the cheese and quinoa mixture.
6. Drizzle olive oil over the stuffed zucchini boats.
7. Place the stuffed zucchini boats in a baking dish and cover with foil.
8. Bake for 25-30 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Fat: 11g
Carbohydrates: 15g
Protein: 10g
Fiber: 3g
Sugar: 5g
Substitutions for ingredients:
- Domiati cheese can be substituted with feta cheese or goat cheese.
- Quinoa can be substituted with rice or couscous.
- Parsley can be substituted with cilantro or basil.
Variations:
- Add diced tomatoes or bell peppers to the cheese and quinoa mixture for extra flavor and nutrition.
- Top the stuffed zucchini boats with breadcrumbs or grated Parmesan cheese before baking for a crispy topping.
- Use different types of cheese, such as mozzarella or cheddar, for a different flavor profile.
Tips and tricks:
- Be sure to scoop out enough of the zucchini flesh to create a hollow "boat" without breaking through the skin.
- If the cheese and quinoa mixture is too dry, add a splash of olive oil or a tablespoon of water to moisten it.
- To make this recipe vegan, substitute the cheese with a vegan cheese alternative and omit the garlic.
Storage instructions:
Leftover stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed zucchini boats in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed zucchini boats on a platter and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted carrots and Brussels sprouts
- Garlic roasted potatoes
Troubleshooting advice:
- If the zucchini boats are not tender after baking, cover with foil and bake for an additional 5-10 minutes.
- If the cheese and quinoa mixture is too wet, add more cheese or quinoa to absorb the excess moisture.
Food safety advice:
- Be sure to wash the zucchinis thoroughly before slicing and stuffing.
- Store leftovers in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
Domiati cheese is a traditional Egyptian cheese made from cow's milk. It is similar in texture to feta cheese and is often used in Middle Eastern cuisine.
Flavor profiles:
The combination of the salty domiati cheese and the nutty quinoa creates a savory and satisfying flavor profile.
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, Herbaceous, Creamy, Nutty