Ingredients with Measurements:
- 4 medium zucchinis
- 1 cup cooked rice
- 1/2 cup toum (garlic sauce)
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped dill
- Salt and pepper to taste
- Olive oil for drizzling
Special equipment needed:
- Baking dish
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. Scoop out the flesh of the zucchinis with a spoon, leaving about 1/4 inch of flesh on the skin.
4. In a bowl, mix the scooped-out zucchini flesh, cooked rice, toum, parsley, mint, dill, salt, and pepper.
5. Stuff the zucchini boats with the mixture.
6. Place the stuffed zucchinis in a baking dish and drizzle with olive oil.
7. Bake in the preheated oven for 30-35 minutes, or until the zucchinis are tender and the filling is golden brown.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 30-35 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 14g
- Carbohydrates: 23g
- Protein: 5g
- Fiber: 4g
Substitutions for ingredients:
- Toum can be substituted with any garlic sauce or even minced garlic.
- Parsley, mint, and dill can be substituted with any herbs of your choice.
Variations:
- You can add cooked ground beef or lamb to the filling for a meaty version.
- You can add chopped tomatoes or bell peppers to the filling for extra flavor.
Tips and tricks:
- Make sure to leave about 1/4 inch of flesh on the zucchini boats to prevent them from falling apart.
- You can use a melon baller to scoop out the zucchini flesh for a neater look.
- You can make the filling ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed zucchinis on a bed of greens for a colorful presentation.
Garnishes:
- Garnish with chopped herbs or a drizzle of olive oil.
Pairings:
- Serve with a side of roasted potatoes or a green salad.
Suggested side dishes:
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the zucchinis are not tender enough, bake them for a few more minutes.
- If the filling is too dry, add more toum or a splash of olive oil.
Food safety advice:
- Make sure to wash the zucchinis thoroughly before using them.
- Store any leftovers in the fridge and consume within 3 days.
Food history:
- Zucchini boats are a popular Mediterranean dish that originated in Greece and Turkey.
Flavor profiles:
- The toum adds a garlicky and tangy flavor to the filling, while the herbs add freshness and aroma.
Serving suggestions:
- Serve as a main dish or as a side dish.
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Region: Lebanese