Hello there foodies! It’s Asmaa Hassan, and I’m excited to share with you my recipe for Savory Stuffed Vegetarian Zucchini Boats – a dish that is both healthy and indulgent. I guarantee that the flavors in this dish will have you coming back for seconds, and maybe even thirds!
Asmaa is a graphic designer and musician hailing from Jordan, where she developed a passion for experimenting with new flavors in the kitchen. She draws inspiration from Arabic and Mediterranean cuisine and loves indulging in outdoor adventure sports.
Asmaa Hassan currently resides in Canada and grew up in Jordan.
I grew up in Jordan, where food is not just sustenance but rather a way of life. My mother used to make a similar dish using eggplants, and it was always a family favorite. As a vegetarian, I’m always looking for creative new takes on classic Mediterranean dishes, and this recipe definitely fits the bill.
The origins of this recipe are unclear, but it’s believed to have originated in Italy – where zucchinis are plentiful – and was later adapted and spread throughout the Mediterranean region. Interestingly, the word ‘zucchini’ actually means ‘little squash’ in Italian. The dish has since become a go-to for vegetarians and meat-eaters alike. In fact, some Mediterranean countries even hold zucchini festivals to celebrate this versatile vegetable. One thing’s for sure, this recipe is a delightful and wholesome way to enjoy zucchinis!
What you need
These savory stuffed zucchini boats are the perfect example of a dish that is both delicious and nutritious. The zucchinis are the star of the show, acting as the perfect vessel for the amazingly flavorful filling. The filling is made with a delightful combination of tomatoes, onions, garlic, quinoa, pine nuts, and feta cheese, and is seasoned to perfection with salt and black pepper. The recipe itself is straightforward and easy to follow, with just a few simple steps. First, we prep the zucchinis by scooping out the insides and reserving the flesh for later. Then, we make the filling by cooking the onion, garlic, and tomatoes in olive oil, then combining with the quinoa, pine nuts, and feta cheese. Next, we stuff the zucchini boats with the filling and top with more feta cheese. Finally, we bake the dish until the zucchinis are tender and the filling is heated through. The result is a whimsical and flavorful dish that is sure to please even the pickiest of eaters.
Ingredients:
- Zucchinis – The star ingredient of this recipe, zucchinis are the perfect vessel for the filling and will cook to a perfect tender texture. Can be swapped for yellow squash if you prefer.
- Olive oil – Used for cooking the onion and garlic until soft and fragrant. Can be replaced with any other cooking oil.
- Onion – Adds sweetness and depth of flavor to the filling. Can be replaced with shallot or leek.
- Garlic – Aromatic and flavorful, garlic adds a necessary complexity to the filling. Can be replaced with garlic powder if necessary.
- Tomatoes – Adds acidity and brightness to the filling. Can be replaced with diced canned tomatoes.
- Quinoa – A protein packed grain, the quinoa adds texture and nutrition to the filling. Can be replaced with couscous or rice.
- Pine nuts – Adds a subtle nuttiness and crunch to the filling. Can be replaced with chopped walnuts or almonds.
- Feta cheese – Tangy and salty, the feta brings a unique flavor to the filling. Can be replaced with shredded mozzarella or Parmesan.
- Fresh parsley – Adds freshness and brightness to the filling. Can be replaced with fresh basil or cilantro.
- Salt – Brings out the flavors of all the other ingredients. Can be replaced with any other type of salt or salt substitute.
- Black pepper – Adds a subtle hint of heat and depth of flavor. Can be replaced with any other type of pepper or omitted altogether.
Utensils:
- Sharp knife
- Cutting board
- Spoon
- Large skillet
- Non-stick baking dish
- Aluminum foil
Zucchinis: The Perfect Vessel for the Filling
As a blogger and chef, I love using zucchinis in recipes because they are flavorful, versatile, and can be used in so many different ways. Plus, they are loaded with nutrients and fiber, making them a healthy choice. In this recipe, the zucchinis are used as boats to hold the savory stuffing. I love how this recipe is a clever way to use zucchinis and turn them into a delicious and satisfying main course. Zucchinis can sometimes be bland on their own, but in this recipe they are anything but boring!
Quinoa: A Protein-Packed Grain That Adds Texture and Nutrition
Quinoa has become a popular ingredient in recent years, and for good reason. As a vegetarian and health-conscious blogger, I love that quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also gluten-free, making it a great option for those with dietary restrictions. In this recipe, quinoa is used to add texture to the filling, and it does a great job of soaking up all the flavors. I also love that it adds a little bit of extra protein to the dish, making it a more satisfying meal. If you’re not a fan of quinoa, you could easily swap it out for couscous or rice, but I highly recommend giving it a try!
What to serve it with?
When serving these Savory Stuffed Vegetarian Zucchini Boats, I highly recommend pairing them with a light and refreshing salad. My personal favorite is a simple mix of cucumber, mint, and feta cheese tossed with lemon juice and olive oil. The crisp and tangy flavors of the salad perfectly complement the warm and savory flavors of the zucchinis. Plus, it’s a great way to add some extra nutrients to this already healthy meal. As someone who loves experimenting with unique flavor combinations, the contrast of sweet and citrusy flavors in this salad is perfect and satisfying!
Summary
I hope you enjoy preparing and devouring these Savory Stuffed Vegetarian Zucchini Boats as much as I do! And if you put your own spin on the recipe or have any tasty tips or suggestions, please don’t hesitate to share them in the comments section below. I would love to hear about how this dish becomes a part of your culinary repertoire. Until next time, happy cooking!
Here’s the recipe:
Savory Stuffed Vegetarian Zucchini Boats: A Whimsical Delight for Your Taste Buds
Equipment
- Sharp Knife
- cutting board
- Spoon
- Large Skillet
- Non-stick baking dish
- aluminum foil
Ingredients
- 4 medium Zucchinis
- 2 tablespoons Olive oil
- 1 large, finely chopped Onion
- 3 cloves, minced Garlic
- 2 medium, diced Tomatoes
- 1/2 cup Quinoa
- 1/4 cup Pine nuts
- 1/2 cup, crumbled Feta cheese
- 1/4 cup, chopped Fresh parsley
- To taste Salt
- To taste Black pepper
Instructions
- Step 1: Prep the Zucchinis - Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise, then scoop out the insides with a spoon, leaving a 1/4-inch border around the edges. Reserve the scooped-out flesh in a bowl, and place the zucchini boats in a non-stick baking dish. Sprinkle salt over each zucchini boats.
- Step 2: Make the Filling - Heat the olive oil in a large skillet over medium heat. Add onion and garlic, and cook until the onion is soft and the garlic is fragrant. Add the diced tomatoes and cook for 5 minutes. Stir in the quinoa, pine nuts, feta cheese, and parsley. Season with salt and black pepper, to taste. Remove from heat.
- Step 3: Stuff the Zucchini Boats - Spoon the filling mixture into the zucchini boats, pressing it down firmly with the back of the spoon and mounding it slightly. Sprinkle some more feta cheese on top of the filling.
- Step 4: Bake the Zucchini Boats - Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the zucchinis are tender and the filling is heated through.
