Stuffed Zucchini with Grains and Quinoa: A Flavorful Mediterranean-Inspired Dish
Category: Main Course
Servings: 4
When looking for a unique and wholesome dish that combines the best of Mediterranean flavors, these Stuffed Zucchini with Grains and Quinoa are sure to delight your taste buds. Featuring a mix of quinoa, wild fennel, aromatic herbs, and the rich taste of anchovies, this dish is perfect for a light yet satisfying meal. It’s a wonderful way to enjoy seasonal vegetables in a creative way. Whether served warm or at room temperature, it’s a dish that’s packed with nutrition and flavor!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Grains and quinoa mix | 180g |
| Round zucchinis | 4 |
| Pizzutelli tomatoes | 100g |
| Taggiasca olives | 20g |
| Anchovies (fresh or preserved) | 70g |
| Fresh basil | To taste |
| Fresh mint | To taste |
| Wild fennel | To taste |
| Lemon zest | To taste |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Freshly ground black pepper | To taste |
Instructions:
-
Cook the Grains and Quinoa
Start by boiling the grains and quinoa mix in salted water, following the package instructions. Once cooked, drain and transfer the grains to a bowl. Drizzle with extra virgin olive oil and give it a good mix to combine. Set aside to cool slightly. -
-
Prepare the Zucchini
Rinse the zucchinis and, using a sharp knife, cut off the tops as if removing a “cap.” Carefully hollow out the zucchinis, scooping out the interior to create a space for the filling. Gently score the bottom of each zucchini to make them sit flat. Arrange the hollowed zucchinis, cut-side down, on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with a pinch of salt. -
Prepare the Anchovies
Using your hands, remove the heads from the anchovies and open them up, removing the central bone. Place the anchovies in a warm pan and cook for about 4 minutes, allowing them to become tender and slightly crispy. After cooking, roughly chop the anchovies into small pieces. -
Assemble the Filling
Once the grains and quinoa have cooled, add the chopped pizzutelli tomatoes, taggiasca olives, anchovies, fresh herbs (basil, mint, and wild fennel), and a generous sprinkle of lemon zest to the bowl. Season with salt and freshly ground black pepper, then toss everything together until well mixed. -
Stuff the Zucchinis
Fill each hollowed zucchini with the grain and quinoa mixture, pressing down gently to ensure the filling is packed. You can also drizzle a little more olive oil on top to enhance the flavor and texture. -
Bake the Zucchini
Place the stuffed zucchinis back onto the parchment-lined tray and bake in a preheated oven at 180°C (350°F) for about 25-30 minutes, or until the zucchinis are tender and the stuffing is golden brown. -
Serve
Once baked, allow the stuffed zucchinis to cool slightly before serving. They can be enjoyed either warm or at room temperature, making them a perfect dish for meal prep or entertaining guests.
Tips for Success:
- You can experiment with other grains like farro or bulgur for different textures.
- If you prefer a vegetarian version, simply omit the anchovies and add extra olives for depth of flavor.
- Serve these stuffed zucchinis with a side of lightly dressed greens for a complete meal.
Enjoy these stuffed zucchinis as a vibrant, healthy dish that’s rich in Mediterranean flavors, perfect for sharing with loved ones or enjoying solo on a relaxed evening.
