Ingredients with Measurements:
- 4 medium zucchinis
- 1 cup cooked white rice
- 1/2 cup sofrito (store-bought or homemade)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut off the ends of the zucchinis and slice them in half lengthwise.
3. Use a spoon to scoop out the seeds and flesh from the center of each zucchini half, creating a hollow "boat."
4. In a mixing bowl, combine the cooked rice, sofrito, shredded mozzarella cheese, and chopped cilantro. Mix well.
5. Season the mixture with salt and pepper to taste.
6. Spoon the rice and sofrito mixture into each zucchini boat, filling them to the top.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the zucchinis are tender and the filling is heated through.
8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is melted and bubbly.
9. Serve hot, garnished with additional cilantro if desired.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 190
Fat: 7g
Carbohydrates: 25g
Protein: 9g
Fiber: 3g
Sodium: 350mg
Substitutions for ingredients:
- Instead of white rice, you can use brown rice or quinoa.
- Instead of sofrito, you can use salsa or tomato sauce.
- Instead of mozzarella cheese, you can use cheddar or Monterey Jack cheese.
Variations:
- Add cooked ground beef or turkey to the filling mixture for extra protein.
- Top the zucchini boats with sliced avocado or diced tomatoes before serving.
- Use different herbs and spices in the filling mixture, such as oregano, cumin, or paprika.
Tips and tricks:
- Make sure to scoop out enough of the zucchini flesh to create a good-sized hollow for the filling.
- If the zucchinis are wobbly in the baking dish, you can place a small piece of crumpled aluminum foil underneath each one to keep them steady.
- Leftover zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftover 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 in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the zucchini boats on a platter with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of white wine or a light beer.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Roasted sweet potatoes with garlic and rosemary
Troubleshooting advice:
- If the zucchinis are still too firm after 25-30 minutes of baking, cover with foil and bake for an additional 10-15 minutes.
- If the filling mixture is too dry, add a tablespoon or two of water or chicken broth to moisten it.
Food safety advice:
- Make sure to wash the zucchinis thoroughly before slicing them.
- Store leftover zucchini boats in the refrigerator and consume within 3 days.
Food history:
Sofrito is a traditional Latin American sauce made with onions, garlic, peppers, and tomatoes. It is used as a base for many dishes, including stews, soups, and rice dishes.
Flavor profiles:
The sofrito in this recipe adds a rich, savory flavor to the filling mixture, while the melted cheese on top adds a creamy, indulgent touch.
Serving suggestions:
Serve the zucchini boats as a main dish for a vegetarian dinner, or as a side dish for a larger meal.
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