Stuffed Zucchini with Grains and Quinoa
- Lactose Free
- Energy Kcal 236
- Carbohydrates g 33.8
- of which sugars g 3.3
- Protein g 9.8
- Fats g 6.9
- of which saturated fat g 1.15
- Fiber g 5.7
- Cholesterol mg 11
- Sodium mg 320
- Difficulty: Very easy
- Prep time: 10 min
- Cook time: 30 min
- Serving: 4
PRESENTATION
If you’re craving a taste of Southern Italy, this quinoa stuffed zucchini is your ticket—seriously good stuff. It is a refreshing twist on the classic dish, swapping out the usual rice or meat for a mix of grains and quinoa. Toss in some sweet cherry tomatoes and lightly sautéed anchovies, and you've got a tangy kick that's just irresistible. Really, the secret is in the blend of Mediterranean herbs and a splash of lemon zest, which makes every bite fresh and zesty. Round zucchinis are perfect—they’re sturdy and just the right size for scooping and stuffing. And on the plate? These stuffed zucchini boats look like little culinary vessels ready to sail across your dinner table. In regions like Campania and Sicily, locals add ricotta or try different grains, showing just how versatile this recipe is.
You know, it's amazing how much flavor you can pack into something as simple as zucchini. These stuffed zucchini capture all those summer flavors, with the moist filling staying light within the tender zucchini shell. Serving them cooled or at room temperature is a must—it really really lets the aromatic notes of the herbs and lemon shine. This healthy stuffed zucchini is a really good break from heavier dishes, perfect for those seeking new easy dinner recipes in the summer. Whether you opt for the anchovy for that extra saltiness or go vegetarian with ricotta or more grains, there's so much room for creativity. Southern Italians have a knack for making summer meals taste fresh and light, and this dish captures that vibe beautifully. And it's versatile enough to pair with almost anything. For sure. And look, whether you’re dining al fresco or setting up a casual dinner at home, this recipe is sure to bring a bright and lively taste of Italy to your table. Pretty simple.
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- INGREDIENTS
- Mix of grains and quinoa 1 ¼ cup (180 g) - with buckwheat
- Round zucchini 4 - small
- Pizzutelli tomatoes ½ cup (100 g)
- Taggiasca olives 0.7 oz (20 g)
- Anchovies 2.5 oz (70 g)
- Basil to taste
- Mint to taste
- Wild fennel to taste
- Lemon peel to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Stuffed Zucchini with Grains and Quinoa
To prepare the stuffed zucchinis with grains and quinoa, first cook the mix in boiling, salted water to taste 1, for the time indicated on the package. Then drain it, transfer it to a bowl, and add a drizzle of oil 2. Mix 3 and let it cool in the refrigerator.
At this point, wash the zucchinis, then with a knife cut off the top cap, as if it were a sort of hat 4. Hollow out the zucchinis inside 5, to completely empty them. Finally, slightly score them at the base to straighten them. Place them upside down on a baking sheet lined with parchment paper 6;
season with salt and oil 7 and bake at 400°F for about 15 minutes. Then remove them from the oven and let them cool 8. In the meantime, proceed to the How to Clean Anchovies, remove the head with your hands 9
and by gently spreading them apart, also extract the central bone 10. Then let a pan heat up and place the anchovies inside 12.
Cook them for about 4 minutes 13 then transfer them to a plate and let them cool. Then cut the cherry tomatoes into small cubes 14 and finely chop all the herbs together 15.
Then coarsely chop the anchovies as well 16. Take the cold grain mix, add the cherry tomatoes, anchovies 17, olives, the herb mix, and lemon zest 18.
Mix everything 19 and use it to fill the zucchinis 20. At this point, you can serve them at room temperature 21 or keep them in the refrigerator until ready to enjoy.