Ingredients with Measurements:
- 4 medium zucchini
- 1 cup cooked quinoa
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced mushrooms
- 1/2 cup diced tomatoes
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Chef's knife
- Cutting board
- Spoon
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the ends of the zucchini and slice them in half lengthwise.
3. Scoop out the flesh of each zucchini half with a spoon, leaving a 1/4 inch border around the edges.
4. Chop the zucchini flesh and set aside.
5. In a pan, sauté the onion, bell pepper, mushrooms, and garlic until softened.
6. Add the chopped zucchini flesh and diced tomatoes to the pan and cook for 5 minutes.
7. Stir in the cooked quinoa, grated Parmesan cheese, chopped basil, salt, and pepper.
8. Stuff each zucchini half with the quinoa mixture and arrange them in a baking dish.
9. Drizzle olive oil over the top of the zucchini halves.
10. Bake for 30-35 minutes or until the zucchini is tender and the filling is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 26g
Protein: 12g
Fiber: 6g
Substitutions for ingredients:
- Quinoa can be substituted with rice or couscous.
- Any type of cheese can be used instead of Parmesan.
- Any type of vegetables can be used for the filling.
Variations:
- Add cooked ground meat or sausage to the filling for a meatier version.
- Top the zucchini halves with marinara sauce before baking for a saucier version.
- Use different herbs and spices to change up the flavor.
Tips and tricks:
- Use a spoon to scoop out the zucchini flesh to avoid damaging the edges.
- Make sure the filling is tightly packed into the zucchini halves to prevent it from falling out during baking.
- Drizzle a little extra olive oil over the top of the zucchini halves before baking to keep them moist.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Arrange the zucchini halves on a platter and sprinkle with chopped fresh herbs.
Garnishes:
Sprinkle with additional grated Parmesan cheese or chopped fresh herbs.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caprese salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the zucchini halves are too watery, try salting them and letting them sit for 10 minutes before stuffing them.
- If the filling is too dry, add a little extra olive oil or tomato sauce.
Food safety advice:
- Make sure the zucchini is thoroughly cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
The origins of stuffed zucchini can be traced back to the Mediterranean region, where zucchini is a common ingredient in many dishes.
Flavor profiles:
This dish is savory and slightly nutty from the quinoa, with a hint of sweetness from the zucchini.
Serving suggestions:
Serve as a main dish or as a side dish with other Mediterranean-inspired dishes.
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Region: Italian