Mediterranean Gluten-Free Stuffed Zucchini Boats: A Delectable Israeli Snack
Discover a unique and delicious gluten-free snack with our advanced recipe for Mediterranean Stuffed Zucchini Boats. This traditional Israeli dish is packed with flavor, combining fresh herbs, tangy feta cheese, and nutty pine nuts. Learn about the rich cultural history behind this culinary delight and how to plate it like a Michelin-star chef.
Allergens
Dairy (Feta Cheese) - Tree Nuts (Pine Nuts)
Ingredients
- 2 large zucchinis, halved lengthwise
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 1/4 cup pine nuts, toasted
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon lemon zest
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully hollow out the zucchini halves using a spoon or melon baller, leaving about 1/4 inch thickness on all sides.
- In a mixing bowl, combine cherry tomatoes, feta cheese, pine nuts, olive oil, parsley, basil, and lemon zest. Season with salt and pepper to taste.
- Stuff the hollowed zucchini boats with the tomato mixture, pressing down gently to ensure the stuffing stays in place during baking.
- Place the stuffed zucchini boats on a parchment lined baking sheet and bake for 20 25 minutes, or until tender and slightly browned on top.
- Remove from the oven and allow to cool slightly before serving. Enjoy your culinary adventure with these Mediterranean Gluten Free Stuffed Zucchini Boats!
Chef’s Insight
The key to this dish is balancing the flavors - be sure to taste as you go and adjust seasoning accordingly.
Notes
Feel free to mix and match your favorite herbs, cheeses, and nuts for a personalized touch.