Ingredients with Measurements:
- 4 medium-sized zucchinis
- 1 cup of Rubaboo (a traditional Canadian Indigenous soup made with meat, vegetables, and herbs)
- 1/2 cup of cooked quinoa
- 1/2 cup of cooked black beans
- 1/2 cup of diced tomatoes
- 1/2 cup of diced onions
- 1/2 cup of diced bell peppers
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of shredded cheddar cheese
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking dish
- Mixing bowl
- Spoon
- Knife
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 boat shape. Place the zucchini boats in a baking dish.
3. In a mixing bowl, combine the Rubaboo, cooked quinoa, black beans, diced tomatoes, onions, bell peppers, and cilantro. Mix well.
4. Season the mixture with salt and pepper to taste.
5. Spoon the Rubaboo mixture into the hollowed-out zucchini boats, filling them up to the top.
6. Drizzle the zucchini boats with olive oil.
7. Sprinkle shredded cheddar cheese over the top of the zucchini boats.
8. Cover the baking dish with foil and bake for 25-30 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the zucchini boats are tender and the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 8g
Saturated fat: 3g
Cholesterol: 15mg
Sodium: 350mg
Total carbohydrates: 35g
Dietary fiber: 9g
Sugars: 8g
Protein: 11g
Substitutions for ingredients:
- Rubaboo can be substituted with any other soup or stew of your choice.
- Quinoa can be substituted with rice or couscous.
- Black beans can be substituted with kidney beans or chickpeas.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked ground beef or turkey to the Rubaboo mixture for a meatier version.
- Add diced jalapenos for a spicy kick.
- Top the zucchini boats with sour cream or guacamole before serving.
Tips and tricks:
- Make sure to scoop out the zucchini flesh evenly to create a stable boat shape.
- Use a spoon to press down on the Rubaboo mixture to make sure it's tightly packed into the zucchini boats.
- If the zucchini boats are tipping over, place them in a muffin tin to keep them upright.
Storage instructions:
Leftover Rubaboo-Stuffed Zucchini Boats can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the zucchini boats in a baking dish and cover with foil. Bake at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Rubaboo-Stuffed Zucchini Boats on a platter with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, sour cream, guacamole.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the zucchini boats are not tender after baking, cover with foil and bake for an additional 10-15 minutes.
- If the Rubaboo mixture is too dry, add a splash of vegetable broth or water to moisten it.
Food safety advice:
Make sure to wash the zucchinis thoroughly before cutting and scooping out the flesh. Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before serving.
Food history:
Rubaboo is a traditional Canadian Indigenous soup made with meat, vegetables, and herbs. It has been a staple in Indigenous cuisine for centuries.
Flavor profiles:
The Rubaboo-Stuffed Zucchini Boats have a savory and hearty flavor, with a hint of spice from the bell peppers and cilantro.
Serving suggestions:
Serve the Rubaboo-Stuffed Zucchini Boats as a main dish for lunch or dinner.
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