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, itβs a dish thatβs 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.
βLink To Shareβ is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. β’ Modern, customizable bio pages β’ Link shortening with advanced analytics β’ Interactive, brandable QR codes β’ Host static sites and manage your code β’ Multiple web tools to grow your business -
-
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 180Β°C (350Β°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 thatβs rich in Mediterranean flavors, perfect for sharing with loved ones or enjoying solo on a relaxed evening.
