Hello, dear readers! If you’ve been looking for a delicious and easy-to-make summer dish, you’re in for a treat. Today, I’m sharing a fantastic recipe for stuffed zucchini that I’ve been making all summer long. This dish is a wonderful way to use up the abundant zucchini harvest, and it’s packed with fresh herbs, nuts, and flavorful rice. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a favorite. Let’s get started!
Full Recipe:
Ingredients
For the Stuffed Zucchini:
- 4 zucchini
- 6 tbsp (approx. 1/4 cup) olive oil
- 1 bunch parsley
- 1 bunch basil
- 1 onion
- Salt
- Black pepper
- 100 g (approx. 3/4 cup) mixed nuts
For the Rice:
- 1 cup long grain rice
- 1 tsp salt
- 400 g (approx. 14 oz) peeled, chopped tomatoes
Kitchen Equipment Needed
- Baking dish
- Sharp knife
- Cutting board
- Mixing bowls
- Large skillet or frying pan
- Spoon
- Oven
Instructions
Preparing the Zucchini
- Preheat the Oven: Preheat your oven to 200°C (392°F).
- Prepare the Zucchini: Cut the zucchini in half lengthwise and scoop out the seeds to create a hollow space for the filling. Brush the zucchini halves with olive oil (approx. 6 tbsp) and place them on a baking dish.
Preparing the Stuffing
- Chop the Ingredients: Finely chop the parsley, basil, and onion.
- Toast the Nuts: In a large skillet, toast the mixed nuts over medium heat until golden brown. Remove from the skillet and set aside.
- Cook the Onion: In the same skillet, add a little olive oil and sauté the chopped onion until it becomes translucent.
- Combine the Ingredients: In a bowl, mix the toasted nuts, chopped parsley, basil, and cooked onion. Season with salt and black pepper to taste.
Preparing the Rice
- Cook the Rice: In a pot, bring water to a boil and add 1 cup of long grain rice and 1 tsp of salt. Cook according to package instructions until the rice is tender. Drain any excess water.
- Add Tomatoes: In a separate pan, cook the peeled, chopped tomatoes until they break down and form a sauce. Add the cooked rice to the tomatoes and mix well.
Stuffing and Baking
- Stuff the Zucchini: Spoon the herb and nut mixture into the hollowed-out zucchini halves. Top each zucchini half with a generous amount of the rice and tomato mixture.
- Bake: Place the stuffed zucchini in the preheated oven and bake for 8 minutes. Then, maintain the temperature and bake for another 10 minutes, or until the zucchini is tender and the tops are slightly golden.
Serving Suggestions
Serve these stuffed zucchini as a main course with a side salad or as a hearty side dish alongside grilled meats or fish. They are delicious hot out of the oven or at room temperature.
Tips and Variations
- Cheese Addition: Sprinkle some grated Parmesan or mozzarella cheese on top before baking for a cheesy twist.
- Vegetarian Option: This recipe is naturally vegetarian, but you can add a protein like cooked quinoa or lentils to the stuffing for extra nutrition.
- Herb Variations: Experiment with different herbs like cilantro, dill, or chives for a unique flavor.
Storing Leftovers
Store any leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (356°F) for about 10 minutes, or until warmed through.
FAQ
Can I use different types of nuts?
Yes, you can use any nuts you prefer, such as walnuts, almonds, or pine nuts.
How can I make this dish vegan?
This dish is already vegan if you skip adding cheese on top. Ensure all your ingredients, like the rice and tomato mix, do not contain any animal products.
Can I prepare the stuffing in advance?
Yes, you can prepare the stuffing up to a day in advance and store it in the refrigerator. Stuff the zucchini and bake when ready to serve.
Final Thoughts
These stuffed zucchinis are a delightful way to enjoy the flavors of summer. The combination of fresh herbs, crunchy nuts, and savory rice makes for a satisfying and nutritious meal. This recipe is easy to customize, so feel free to get creative with your fillings. I hope you enjoy making and eating these stuffed zucchinis as much as I do!