Ingredients with Measurements:
- 4 medium zucchinis
- 1 cup labneh
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped walnuts
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon or piping bag
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the tops of the zucchinis and scoop out the flesh with a spoon. Reserve the flesh in a mixing bowl.
3. In the same mixing bowl, add labneh, chopped mint, parsley, dill, walnuts, garlic, olive oil, salt, and pepper. Mix well.
4. Using a spoon or piping bag, stuff the zucchinis with the labneh mixture.
5. Place the stuffed zucchinis in a baking dish and bake for 30-35 minutes or until the zucchinis are tender and the labneh mixture is golden brown.
6. Serve hot or cold.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 24g
- Carbohydrates: 8g
- Protein: 8g
Substitutions for ingredients:
- Labneh can be substituted with cream cheese or Greek yogurt.
- Mint, parsley, and dill can be substituted with other fresh herbs like basil or cilantro.
- Walnuts can be substituted with pine nuts or almonds.
Variations:
- Add diced tomatoes or roasted red peppers to the labneh mixture.
- Top the stuffed zucchinis with grated Parmesan cheese before baking.
Tips and tricks:
- Use a spoon or piping bag to stuff the zucchinis evenly.
- If the labneh mixture is too thick, add a tablespoon of water to thin it out.
- To make the dish vegan, use a vegan cream cheese or yogurt alternative.
Storage instructions:
- Store leftover Labneh-Stuffed Zucchini in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed zucchinis in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed zucchinis on a platter with a sprinkle of chopped fresh herbs.
Garnishes:
- Garnish with a drizzle of olive oil and a sprinkle of chopped walnuts.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the labneh mixture is too runny, add more labneh or a tablespoon of breadcrumbs to thicken it.
Food safety advice:
- Make sure the zucchinis are thoroughly washed before cutting and stuffing.
Food history:
- Labneh is a Middle Eastern cheese made from strained yogurt.
Flavor profiles:
- Creamy, tangy, and herbaceous.
Serving suggestions:
- Serve as a vegetarian main dish or as a side dish.
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Region: Middle Eastern