Baked Mediterranean Zucchini
SPONSORED
Savor the essence of the Mediterranean with this Baked Mediterranean Zucchini, a dish that encapsulates the sun-drenched flavors of the region in a healthy, colorful, and incredibly tasty meal. Imagine fresh zucchini, sliced and lovingly layered with a medley of Mediterranean staples: ripe tomatoes, tangy feta cheese, olives, and a sprinkle of herbs like oregano and basil. Each ingredient adds its unique note to this symphony of flavors, creating a dish that’s as delightful to the palate as it is to the eyes.
This Baked Mediterranean Zucchini is more than just a side dish; it’s a celebration of simple, fresh ingredients coming together to create something truly special. The zucchini, with its tender yet firm texture, provides the perfect canvas for the bright, robust flavors of the Mediterranean. Baked to perfection, this dish achieves a balance between the earthiness of the vegetables and the richness of the cheese, all brought together with a hint of olive oil and a burst of aromatic herbs.
Whether you’re looking for a light main course or a versatile side that pairs well with any protein, this Baked Mediterranean Zucchini recipe is an effortless way to bring a touch of Mediterranean charm to your dining table. Easy to prepare, yet impressive in taste and presentation, it’s a dish that will transport you to a seaside taverna with every bite.
Ingredients
- 4 large zucchinis, halved lengthwise
- Salt, as required
- 1 1/2 baking potatoes, peeled and cubed
- 4 teaspoons olive oil
- 2 1/2 cups onion, chopped
- 1 Serrano chile, minced
- 2 garlic cloves, minced
- 1 1/2 tablespoons fresh ginger, minced
- 2 tablespoons cassava flour
- 1 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- Freshly ground black pepper, as required
- 1 1/2 cups frozen green peas, thawed
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat your oven to 375°F (190°C). Scoop out the seeds from the zucchini halves, creating a hollow space for stuffing. Sprinkle the insides with salt and set aside for about 15 minutes. This helps draw out excess moisture.
- Boil the cubed potatoes until they are fork-tender. Drain and set aside.
- In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add chopped onion, minced Serrano chile, minced garlic, and minced ginger. Sauté until the onions are soft and translucent.
- Stir in cassava flour, ground coriander, ground cumin, ground turmeric, and freshly ground black pepper substitute. Cook for an additional 2-3 minutes.
- Add the boiled potatoes to the skillet and mix well with the onion-spice mixture. Cook for an additional 5 minutes, allowing the flavors to meld. Adjust seasoning if needed.
- Stir in the thawed green peas and chopped fresh cilantro. Cook for another 2-3 minutes. Remove from heat.
- Pat the zucchini halves dry with a paper towel. Stuff each hollowed zucchini half with the potato and pea mixture.
- Place the stuffed zucchinis on a baking sheet, drizzle with the remaining 2 teaspoons of olive oil, and bake in the preheated oven for 25-30 minutes or until the zucchinis are tender.
- Remove from the oven and serve the Baked Mediterranean Zucchini warm.
SPONSORED
Sponsored Videos
Emily Woodward - The Author
Emily Woodward, through her book Anti-Inflammatory Eats For Beginners, narrates her inspiring journey of managing Multiple Sclerosis (MS) with a strategic diet. Confronting the complexities of MS, Emily turned to an anti-inflammatory diet, finding it pivotal in alleviating her symptoms and enhancing her overall health. Her book is an insightful compilation of recipes and tips, showcasing the dietary changes that played a significant role in her journey. Anti-Inflammatory Eats For Beginners goes beyond a simple recipe book; it’s a practical guide infused with personal experiences, offering a path for others struggling with similar conditions.
