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Italian Stuffed Zucchini with Quinoa and Vegetable Filling
Created by: Howcan Team
Ingredients
- 4 medium zucchinis
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center. Place the zucchini halves in a baking dish and set aside.
- In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, red bell pepper, and cherry tomatoes. Cook for an additional 5 minutes, or until the vegetables are tender.
- Stir in the cooked quinoa, dried oregano, dried basil, salt, and pepper. Cook for 2-3 minutes to allow the flavors to meld together.
- Spoon the quinoa and vegetable filling into the hollowed-out zucchini halves, mounding the filling on top. Sprinkle the grated Parmesan cheese over the top of each stuffed zucchini.
- Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the filling is heated through.
- Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious Italian stuffed zucchini with quinoa and vegetable filling!
The history of Italian Stuffed Zucchini dates back to the Mediterranean region, where zucchinis were abundant and a staple in Italian cuisine. The dish has evolved over time, with various fillings being used, including the more modern quinoa and vegetable filling. Renowned chefs in Italy, such as Gennaro Contaldo and Lidia Bastianich, have put their own spin on this classic dish, incorporating healthier and contemporary ingredients. Today, the best versions of this dish can be found in traditional Italian trattorias and family-owned restaurants, especially in the regions of Campania and Sicily. The key to a perfect Italian Stuffed Zucchini with quinoa and vegetable filling lies in the balance of flavors and the freshness of the ingredients. The use of high-quality quinoa, a mix of colorful vegetables, and aromatic herbs is essential to achieving an authentic and delicious dish. While the traditional recipe calls for a meat-based filling, the quinoa and vegetable alternative offers a lighter and vegetarian-friendly option, making it a popular choice for health-conscious diners.
60 min
4
320 calories
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