Egyptian Vegetarian Feta Stuffed Zucchini Boats with Tahini Sauce

Allergens

Dairy (Feta Cheese)

Ingredients

• 2 large zucchinis 8 oz crumbled feta cheese 1 cup diced cucumber 1 cup cherry tomatoes, halved 1/4 cup chopped fresh parsley 1/4 cup tahini 1/4 cup lemon juice 2 cloves garlic, minced Salt and pepper to taste Olive oil for drizzling

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the zucchinis in half lengthwise, then use a spoon to remove the center flesh and create a boat shape. Reserve the removed flesh for another use or discard.
3. In a mixing bowl, combine the feta cheese, cucumber, cherry tomatoes, and parsley. Season with salt and pepper to taste.
4. Stuff each zucchini boat with the feta mixture, then place them on the prepared baking sheet.
5. Drizzle the stuffed zucchini boats with olive oil and bake for 20 minutes, or until tender.
6. While the zucchini boats are baking, prepare the tahini sauce by whisking together the tahini, lemon juice, garlic, salt, and pepper in a small bowl. Gradually add water to achieve the desired consistency.
7. Remove the zucchini boats from the oven and let them cool slightly. Drizzle with the tahini sauce and serve immediately.

Chef’s Insight

The key to this dish is balancing the flavors - tangy feta, fresh vegetables, and creamy tahini sauce come together in perfect harmony. Don't be afraid to adjust seasoning to your taste preference.

Notes

This recipe showcases the rich flavors and textures of Egyptian cuisine, focusing on mouthfeel, aroma, and plating appeal.