Ingredients with Measurements:
- 4 medium-sized zucchinis
- 1 cup shelled pistachios, finely chopped
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- A sharp knife
- A spoon
- A baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut off the ends of the zucchinis and slice them in half lengthwise.
3. Using a spoon, scoop out the flesh from the center of each zucchini half, leaving about 1/4 inch of flesh around the edges.
4. In a mixing bowl, combine the chopped pistachios, breadcrumbs, Parmesan cheese, garlic, parsley, basil, olive oil, salt, and pepper. Mix well.
5. Stuff each zucchini half with the pistachio mixture, pressing it down firmly.
6. Place the stuffed zucchinis in a baking dish and cover with aluminum foil.
7. Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the zucchinis are tender and the stuffing is golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F (190°C)
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 380
Fat: 28g
Carbohydrates: 16g
Protein: 15g
Fiber: 5g
Sugar: 5g
Sodium: 520mg
Substitutions for ingredients:
- You can use any type of nuts instead of pistachios, such as almonds or walnuts.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any type of hard cheese can be used instead of Parmesan cheese.
Variations:
- Add some chopped sun-dried tomatoes or roasted red peppers to the stuffing mixture for extra flavor.
- Use yellow squash instead of zucchini for a different look.
- Add some cooked ground meat, such as sausage or beef, to the stuffing mixture for a heartier dish.
Tips and tricks:
- Make sure to scoop out the zucchini flesh carefully so that you don't puncture the skin.
- Press the stuffing down firmly into the zucchini halves to ensure that it stays in place while baking.
- If the stuffing starts to brown too quickly, cover the dish with foil again.
Storage instructions:
Leftovers can be stored 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 at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed zucchinis on a platter with some fresh herbs and lemon wedges for garnish.
Garnishes:
Fresh herbs, lemon wedges, or a sprinkle of extra Parmesan cheese.
Pairings:
This dish pairs well with a light salad or some roasted vegetables.
Suggested side dishes:
- Roasted sweet potatoes
- Grilled asparagus
- Quinoa salad
Troubleshooting advice:
- If the zucchinis are not tender enough after baking, cover with foil again and bake for an additional 10-15 minutes.
- If the stuffing is too dry, add a little more olive oil or some vegetable broth to the mixture.
Food safety advice:
- Make sure to wash the zucchinis thoroughly before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before serving.
Food history:
Zucchini is a type of summer squash that originated in the Americas and was brought to Europe by early explorers. Pistachios are native to the Middle East and have been cultivated for thousands of years.
Flavor profiles:
This dish has a nutty and savory flavor, with a slight crunch from the pistachios and a hint of garlic and herbs.
Serving suggestions:
Serve the stuffed zucchinis as a main course for a vegetarian meal, or as a side dish for a meat-based meal.
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