Ingredients with Measurements:
- 4 medium zucchinis
- 1/2 cup crumbled tsamarella cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped scallions
- 1/4 cup chopped red onion
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
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. Scoop out the seeds and flesh with a spoon, leaving about 1/4 inch of flesh on the skin.
4. In a bowl, mix together the tsamarella cheese, parsley, mint, dill, scallions, red onion, garlic, olive oil, salt, and pepper.
5. Stuff each zucchini boat with the cheese mixture.
6. Place the stuffed zucchini boats in a baking dish.
7. Bake for 25-30 minutes, or until the zucchinis are tender and the cheese is melted and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 190
Fat: 16g
Carbohydrates: 8g
Protein: 6g
Substitutions for ingredients:
- Tsamarella cheese can be substituted with feta cheese.
- Fresh parsley, mint, and dill can be substituted with dried herbs.
- Scallions can be substituted with chopped shallots.
- Red onion can be substituted with white onion.
Variations:
- Add chopped tomatoes to the cheese mixture for a more Mediterranean flavor.
- Top the stuffed zucchini boats with breadcrumbs before baking for a crispy texture.
- Use yellow squash instead of zucchinis.
Tips and tricks:
- Make sure to scoop out the seeds and flesh carefully to avoid breaking the zucchini boats.
- Use a spoon to press the cheese mixture firmly into the zucchini boats.
- Serve the stuffed zucchini boats with a dollop of Greek yogurt on top.
Storage instructions:
Store any leftover stuffed zucchini boats in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed zucchini boats in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the stuffed zucchini boats on a platter and garnish with fresh herbs.
Garnishes:
Fresh herbs, such as parsley, mint, and dill.
Pairings:
Serve the stuffed zucchini boats with a Greek salad or roasted vegetables.
Suggested side dishes:
- Roasted potatoes
- Grilled chicken
- Quinoa salad
Troubleshooting advice:
- If the zucchinis are not tender after baking, cover the baking dish with foil and bake for an additional 10-15 minutes.
- If the cheese mixture is too dry, add more olive oil.
Food safety advice:
Make sure to wash the zucchinis thoroughly before slicing them.
Food history:
Tsamarella cheese is a traditional Greek cheese made from sheep's milk. It is similar to feta cheese but has a milder flavor.
Flavor profiles:
The stuffed zucchini boats have a savory and tangy flavor from the tsamarella cheese and fresh herbs.
Serving suggestions:
Serve the stuffed zucchini boats as a main dish or appetizer.
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Region: Greek