Ingredients with Measurements:
- 4 medium zucchinis
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
Step-by-step instructions:
a. Preheat the oven to 375°F.
b. Cut the zucchinis in half lengthwise and scoop out the seeds and flesh with a spoon, leaving a hollow shell.
c. In a mixing bowl, combine the shredded mozzarella cheese, breadcrumbs, grated Parmesan cheese, minced garlic, chopped parsley, olive oil, salt, and pepper.
d. Stuff each zucchini half with the cheese mixture, pressing it down lightly.
e. Place the stuffed zucchini boats in a baking dish and bake for 25-30 minutes, or until the cheese is melted and the zucchinis are tender.
f. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 235
Fat: 14g
Carbohydrates: 15g
Protein: 14g
Fiber: 3g
Sugar: 5g
Sodium: 420mg
Substitutions for ingredients:
- Instead of mozzarella cheese, you can use any other type of cheese that melts well, such as cheddar, Gouda, or provolone.
- Instead of breadcrumbs, you can use crushed crackers, panko, or almond flour.
- Instead of Parmesan cheese, you can use Romano cheese or Asiago cheese.
- Instead of parsley, you can use basil, oregano, or thyme.
Variations:
- Add cooked ground beef, sausage, or chicken to the cheese mixture for a meaty version.
- Add chopped sun-dried tomatoes, olives, or roasted red peppers to the cheese mixture for a Mediterranean twist.
- Use yellow squash or eggplant instead of zucchini for a different flavor and texture.
Tips and tricks:
- Make sure to scoop out the seeds and flesh of the zucchinis evenly to create a hollow shell.
- Don't overstuff the zucchini boats, or they may burst open during baking.
- If the cheese mixture is too dry, add a tablespoon of milk or water to moisten it.
- You can sprinkle extra Parmesan cheese on top of the stuffed zucchinis before baking for a crispy crust.
Storage instructions:
- Store leftover stuffed zucchinis in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed zucchinis, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Arrange the stuffed zucchinis on a platter and garnish with fresh parsley or basil leaves.
- Serve the stuffed zucchinis with a side salad or roasted vegetables for a complete meal.
Garnishes:
- Fresh parsley or basil leaves
- Shaved Parmesan cheese
- Red pepper flakes
Pairings:
- Pinot Grigio or Sauvignon Blanc
- Garlic bread or crostini
- Grilled chicken or fish
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted asparagus or Brussels sprouts
- Quinoa or brown rice pilaf
Troubleshooting advice:
- If the zucchinis are too watery, sprinkle them with salt and let them sit for 10 minutes before stuffing them. Pat them dry with paper towels before adding the cheese mixture.
- If the cheese mixture is too runny, add more breadcrumbs or cheese to thicken it.
Food safety advice:
- Make sure to wash the zucchinis thoroughly before cutting them.
- Use a clean spoon to scoop out the seeds and flesh of the zucchinis.
- Store leftover stuffed zucchinis in the refrigerator at 40°F or below.
Food history:
- Zucchini is a summer squash that originated in Mexico and Central America.
- It was brought to Europe by Spanish explorers in the 16th century and became popular in Italian cuisine.
- Mozzarella cheese is a soft, fresh cheese that originated in Italy in the 12th century.
Flavor profiles:
- The stuffed zucchinis are savory, cheesy, and garlicky, with a crispy breadcrumb topping.
Serving suggestions:
- Serve the stuffed zucchinis as an appetizer, side dish, or main course.
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Region: Italian