Ingredients with Measurements:
- 4 medium-sized zucchinis
- 1 cup of cooked quinoa
- 1/2 cup of pignolo nuts, chopped
- 1/2 cup of feta cheese, crumbled
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh basil, chopped
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of olive oil
Special equipment needed:
- A sharp knife
- A spoon
- A baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the zucchinis in half lengthwise and scoop out the seeds and flesh with a spoon, creating a hollow center.
3. In a mixing bowl, combine the cooked quinoa, chopped pignolo nuts, crumbled feta cheese, chopped parsley, chopped basil, minced garlic, salt, and black pepper. Mix well.
4. Stuff each zucchini half with the quinoa mixture, pressing it down firmly.
5. Drizzle the olive oil over the stuffed zucchini boats.
6. Place the zucchini boats in a baking dish and cover with foil.
7. Bake for 30 minutes covered, then remove the foil and bake for an additional 10-15 minutes until the zucchinis are tender and the filling is golden brown.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 20g
Protein: 10g
Fiber: 4g
Sugar: 4g
Substitutions for ingredients:
- Pignolo nuts can be substituted with pine nuts or almonds.
- Feta cheese can be substituted with goat cheese or ricotta cheese.
- Parsley and basil can be substituted with other fresh herbs like thyme or rosemary.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the filling for extra flavor.
- Replace the quinoa with cooked brown rice or couscous.
- Top the stuffed zucchini boats with grated Parmesan cheese before baking.
Tips and tricks:
- Make sure to press the filling down firmly into the zucchini boats to ensure they are packed tightly.
- Use a spoon to scrape out the seeds and flesh of the zucchinis, being careful not to puncture the skin.
- If the zucchinis are too wobbly in the baking dish, place a small amount of water in the bottom of the dish to help stabilize them.
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 at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Arrange the stuffed zucchini boats on a platter and garnish with fresh herbs like parsley or basil.
Garnishes:
Fresh herbs like parsley or basil.
Pairings:
Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with balsamic vinaigrette
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the zucchinis are not tender after baking, cover with foil and bake for an additional 10-15 minutes until tender.
- If the filling is too dry, add a tablespoon of olive oil or water to the mixture.
Food safety advice:
Make sure to wash the zucchinis thoroughly before cutting and cooking them.
Food history:
Zucchini boats are a popular dish in Mediterranean cuisine, and are often stuffed with a variety of fillings like rice, meat, or vegetables.
Flavor profiles:
The pignolo nuts add a nutty and slightly sweet flavor to the filling, while the feta cheese adds a tangy and salty taste. The fresh herbs and garlic add a fragrant and savory flavor to the dish.
Serving suggestions:
Serve the stuffed zucchini boats as a main dish for a vegetarian meal, or as a side dish for a meat or fish entree.
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Region: Italian