Turkish-Style Stuffed Zucchini Boats
Turkish-style stuffed zucchini boats are a recipe with fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g Long grain rice
- 600 ml Vegetable Broth
- 5 spring onions
- 4 large zucchinis
- 2 garlic cloves (minced)
- olive oil
- 2 Tomatoes
- Salt
- pepper (ground)
- 100 g Parmesan (freshly grated)
- 100 g quark
- 2 egg yolks
- 0.5 bunch dill
- 2 tbsp Tomato paste
Instructions
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1.
Bring rice to a boil with 400 ml vegetable broth and simmer covered over low heat for about 20 minutes until al dente.
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2.
Clean, wash, and chop spring onions.
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3.
Finely chop dill.
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4.
Wash zucchinis, cut off the top third lengthwise, then halve them lengthwise leaving a 1 cm band in the middle. Scoop out the seeds and finely chop the remaining flesh to create a basket shape.
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5.
Sauté spring onions, garlic, and chopped zucchini flesh in 2 tbsp hot oil.
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6.
Wash tomatoes, halve, seed, and dice into small cubes.
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7.
Preheat oven to 180°C fan. Mix rice with zucchini mixture, parmesan, tomatoes, tomato paste, quark, and egg yolks. Season heavily with salt, pepper, and dill (reserve 2 tbsp for garnish).
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8.
Salt and pepper the inside of zucchini halves and fill them with the rice mixture. Place in a shallow baking dish. Pour 200 ml vegetable broth into the dish and drizzle with olive oil. Bake in hot oven for about 25-30 minutes. Sprinkle remaining dill before serving.
