Ingredients with Measurements:
- 4 medium-sized zucchinis
- 1 cup of pindjur (roasted red pepper and eggplant spread)
- 1 cup of cooked quinoa
- 1/2 cup of crumbled feta cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh mint
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the seeds and flesh with a spoon, leaving about 1/4 inch of flesh on the skin.
3. In a mixing bowl, combine the pindjur, cooked quinoa, feta cheese, parsley, and mint. Mix well.
4. Stuff the zucchini boats with the pindjur mixture and place them in a baking dish.
5. Drizzle the olive oil over the stuffed zucchinis and season with salt and pepper.
6. Bake the zucchini boats for 25-30 minutes, or until the zucchinis are tender and the filling is golden brown.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 235
Fat: 14g
Carbohydrates: 20g
Protein: 8g
Fiber: 4g
Sugar: 7g
Sodium: 450mg
Substitutions for ingredients:
- Pindjur can be substituted with roasted red pepper hummus or baba ganoush.
- Quinoa can be substituted with cooked rice or couscous.
- Feta cheese can be substituted with goat cheese or shredded mozzarella.
Variations:
- Add chopped sun-dried tomatoes or olives to the filling for extra flavor.
- Use different herbs such as basil or oregano instead of parsley and mint.
- Top the stuffed zucchinis with breadcrumbs or grated Parmesan cheese before baking.
Tips and tricks:
- To make scooping out the zucchini flesh easier, use a small spoon or melon baller.
- Don't overstuff the zucchini boats, as the filling will expand while baking.
- If the zucchinis are uneven, slice a thin piece off the bottom to make them stand upright in the baking dish.
Storage instructions:
Store leftover stuffed zucchinis in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed zucchinis in a baking dish and cover with foil. Bake in a preheated 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 on top.
Garnishes:
Garnish with a drizzle of olive oil or a dollop of Greek yogurt.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Greek salad
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the zucchinis are too watery, sprinkle them with salt and let them sit for 10 minutes before scooping out the flesh.
- If the filling is too dry, add a tablespoon of olive oil or a splash of vegetable broth.
Food safety advice:
- Make sure the zucchinis are thoroughly washed before cutting.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Pindjur is a traditional Balkan spread made from roasted red peppers and eggplant. It is commonly used in Serbian, Macedonian, and Bulgarian cuisine.
Flavor profiles:
The pindjur adds a smoky and slightly sweet flavor to the filling, while the feta cheese adds a tangy and salty note. The fresh herbs bring a bright and refreshing taste to the dish.
Serving suggestions:
Serve the stuffed zucchinis as a main course for a vegetarian dinner or as a side dish for a barbecue or potluck.
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Region: Balkan