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Stuffed Zucchini
Created by: Howcan Team
Ingredients
- 4 medium zucchinis
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center. Place the zucchini halves on a baking sheet.
- In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
- Add the diced red bell pepper and cherry tomatoes to the skillet, and cook for an additional 3-4 minutes, until the vegetables are tender.
- Remove the skillet from heat and stir in the cooked quinoa, crumbled feta cheese, and chopped parsley. Season with salt and pepper to taste.
- Spoon the quinoa mixture into the hollowed-out zucchini halves, pressing down gently to pack the filling in.
- Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the filling is heated through.
- Serve the stuffed zucchini hot and enjoy!
Stuffed zucchini, also known as courgette, is a delectable dish with a rich history. Originating in the Mediterranean region, this dish has been enjoyed for centuries. The concept of stuffing vegetables can be traced back to ancient times, with various cultures adding their own unique twists. In modern times, renowned chefs like Yotam Ottolenghi have popularized stuffed zucchini with their innovative recipes. The dish is a staple in Mediterranean and Middle Eastern cuisine, with variations found in Greek, Turkish, and Lebanese cooking. The key to a perfect stuffed zucchini lies in the filling, often a combination of ground meat, rice, herbs, and spices. Today, the best versions of this dish can be savored in authentic Mediterranean restaurants, where chefs skillfully prepare the zucchini, ensuring it is tender and flavorful. For a vegetarian alternative, some recipes use a mix of grains, nuts, and cheese for a delightful twist. Whether enjoyed as a side dish or a main course, stuffed zucchini continues to be a beloved and versatile dish in the culinary world.
60 min
4
250 calories
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