Elevate your appetizer game with our quinoa-stuffed zucchini boats, a dish that beautifully marries the earthiness of zucchini with the nuttiness of quinoa. This vegetarian recipe is not only visually appealing but also packed with diverse flavors and textures, perfect as a starter or a light meal on its own.
Preparation Time
Preparration: 15 minutes
Cooking: 30 minutes
Difficulty: Easy
Ingredients for 2 people
- 1 large zucchini
- 100g of quinoa
- 100g of yellow cherry tomatoes
- 1 small red bell pepper
- 1 small green bell pepper
- 2 tablespoons of extra virgin olive oil
- Salt and black pepper to taste
- A handful of fresh herbs (basil, parsley), chopped for garnish
- 1 clove of garlic
- Juice of ½ lemon
Method
- Zucchini Preparation:
Cut the zucchini in half lengthwise and scoop out the inner flesh with a spoon to create boats. Save the scooped flesh for another use or cook it with the other vegetables.
- Quinoa Cooking:
Rinse the quinoa under running water and cook it according to the package instructions, usually in boiling salted water for about 15 minutes. Drain and let it cool.
- Vegetable Preparation:
Slice the cherry tomatoes and dice the bell peppers. In a frying pan, sauté the chopped garlic in the olive oil, then add the peppers and tomatoes. Cook for about 5-10 minutes until they are tender but still crisp.
- Assembly:
Mix the quinoa with the cooked vegetables, season with salt and pepper, and dress with lemon juice. Fill the zucchini boats with the quinoa and vegetable mixture.
- Final Cooking:
Place the stuffed zucchini in a baking dish and cook in a preheated oven at 180°C (356°F) for about 15-20 minutes until the zucchini are tender.
- Finishing and Serving:
Serve the stuffed zucchini garnished with freshly chopped aromatic herbs.
Dish History
Stuffed zucchini is a Mediterranean kitchen staple, often filled with a variety of both vegetarian and meat ingredients. Quinoa, an ancient grain rich in protein, has recently gained popularity as a healthy and versatile ingredient, perfect for enriching vegetarian and vegan dishes.
Storage Tips
This dish is best enjoyed freshly cooked, but you can also store the stuffed zucchini in the refrigerator for 1-2 days and reheat them in the oven before serving.
Wine Pairings
- Alcoholic: A light Pinot Grigio or a young Chardonnay.
- Non-alcoholic: A sparkling non-alcoholic white wine.
Beer Pairings
- Alcoholic: A light Blonde Ale or a craft beer with citrus notes.
- Non-alcoholic: A clear non-alcoholic beer.
Cocktail Pairings
- Alcoholic: A vodka-based cocktail with lime juice for a fresh flavor that balances the sweetness of the vegetables.
- Non-alcoholic: A lime and ginger non-alcoholic cocktail for a fresh and spicy flavor.
Quinoa-stuffed zucchini and vegetables offer a tasty and healthy way to enjoy the bounty of the earth, perfect for a summer appetizer or as a light main course.
Enjoy your meal and Buon Appetito!
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