Stuffed Zucchini with Burrata and Tahini Drizzle

Introduction

Stuffed zucchini with burrata and tahini drizzle is a delightful dish that seamlessly blends Mediterranean and Middle Eastern flavors. Fresh zucchinis are hollowed out and filled with a savory mixture, topped with creamy burrata cheese, and drizzled with a nutty tahini sauce. This dish is perfect for a dinner party or a comforting weeknight meal, highlighting the natural sweetness of zucchini combined with the rich textures of burrata and tahini. With fresh herbs, bold spices, and a creamy finish, this recipe is sure to impress even the pickiest of eaters.

Ingredients

For the Stuffed Zucchini:

• 4 medium-sized zucchinis
• 1 cup cooked quinoa or couscous
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper (red or yellow), finely diced
• 1 large tomato, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup pine nuts (optional)
• 1 ball of burrata cheese (about 8 oz)

For the Tahini Drizzle:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water (add more for a thinner consistency)
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt to taste

Preparation

Step 1: Prepare the Zucchinis

1. Preheat your oven to 375°F (190°C).
2. Wash and trim the ends of the zucchinis. Slice them lengthwise and scoop out the flesh with a spoon, leaving about a 1/4-inch border. Set aside the scooped-out flesh, as it will be used in the filling. Arrange the hollowed zucchinis in a baking dish and brush them lightly with olive oil. Sprinkle with a pinch of salt and pepper. Bake for 10-12 minutes until they begin to soften.

Step 2: Cook the Filling

3. While the zucchinis are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
4. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the diced bell pepper and the reserved zucchini flesh. Cook for 5 minutes until they begin to soften.
6. Add the diced tomato, ground cumin, smoked paprika, and ground coriander. Cook for an additional 3-4 minutes.
7. Stir in the cooked quinoa or couscous, fresh parsley, and basil. Season with salt and pepper to taste. If using, add the pine nuts at this stage for extra texture.
8. Remove from heat and let the filling cool slightly.

Step 3: Stuff the Zucchinis

9. Spoon the filling mixture into the pre-baked zucchini halves, pressing down slightly to pack it in. Ensure each zucchini is generously stuffed.
10. Return the stuffed zucchinis to the oven and bake for 20-25 minutes until the zucchinis are tender and the filling is golden.

Step 4: Prepare the Tahini Drizzle

11. While the zucchinis are baking, whisk together the tahini, lemon juice, minced garlic, and olive oil in a small bowl. Slowly add water, one tablespoon at a time, until the sauce reaches your desired consistency. Season with a pinch of salt. The sauce should be creamy but pourable.

Step 5: Add the Burrata and Finish the Dish

12. Once the zucchinis are done baking, remove them from the oven. Tear the burrata into pieces and place them over the warm stuffed zucchinis, allowing the cheese to slightly melt from the residual heat.
13. Drizzle the tahini sauce generously over the top. Garnish with additional fresh herbs, if desired.

COOKING Note

• For a vegan version, substitute burrata with a plant-based cheese or a dollop of cashew cream.
• If you prefer a spicy kick, add a pinch of red chili flakes to the filling.
• The tahini sauce can be prepared in advance and stored in the refrigerator for up to 5 days.
• The stuffed zucchinis can be made ahead of time. Prepare up to the baking stage, refrigerate, and bake just before serving.

Serving Suggestions

Serve the stuffed zucchini warm with a side salad of arugula, cherry tomatoes, and a lemon vinaigrette. It pairs well with a slice of crusty bread or a bed of couscous to soak up the flavors. A chilled white wine, like a Sauvignon Blanc, complements the dish beautifully.

Tips

• Choose firm, medium-sized zucchinis for stuffing; they should not be too large or they might become watery.
• If you want a crunchier topping, sprinkle breadcrumbs or grated Parmesan cheese over the stuffed zucchinis before the final bake.
• Don’t skip the herbs! Fresh herbs like parsley and basil add a burst of flavor and make the dish feel light and fresh.
• For extra nuttiness, toast the pine nuts briefly in a dry pan before adding them to the filling.
• Make sure the tahini drizzle is well-balanced; if it’s too thick, add a splash of water or lemon juice to thin it out.

Prep Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Nutritional Information (per serving, makes 4 servings)

• Calories: 380
• Protein: 12 grams
• Sodium: 420 mg
• Fat: 27 grams
• Carbohydrates: 25 grams
• Fiber: 6 grams

Conclusion

Stuffed zucchini with burrata and tahini drizzle is a show-stopping dish that brings together the best of seasonal vegetables and vibrant flavors. The creamy burrata adds a luxurious touch, while the tahini drizzle brings depth and nuttiness, making every bite memorable. Perfect for any occasion, this dish is both healthy and indulgent, offering a burst of textures and tastes. Whether you’re hosting a dinner party or simply looking for a way to elevate your weeknight meals, this recipe is a must-try.

Stuffed Zucchini with Burrata and Tahini Drizzle

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• Author: Imili Johnson
• Total Time: 1 hour

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Ingredients

Scale 1x2x3x

For the Stuffed Zucchini:

• 4 medium-sized zucchinis
• 1 cup cooked quinoa or couscous
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper (red or yellow), finely diced
• 1 large tomato, diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup pine nuts (optional)
• 1 ball of burrata cheese (about 8 oz)

For the Tahini Drizzle:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water (add more for a thinner consistency)
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt to taste

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Instructions

Step 1: Prepare the Zucchinis

1. Preheat your oven to 375°F (190°C).
2. Wash and trim the ends of the zucchinis. Slice them lengthwise and scoop out the flesh with a spoon, leaving about a 1/4-inch border. Set aside the scooped-out flesh, as it will be used in the filling. Arrange the hollowed zucchinis in a baking dish and brush them lightly with olive oil. Sprinkle with a pinch of salt and pepper. Bake for 10-12 minutes until they begin to soften.

Step 2: Cook the Filling

3. While the zucchinis are baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent.
4. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the diced bell pepper and the reserved zucchini flesh. Cook for 5 minutes until they begin to soften.
6. Add the diced tomato, ground cumin, smoked paprika, and ground coriander. Cook for an additional 3-4 minutes.
7. Stir in the cooked quinoa or couscous, fresh parsley, and basil. Season with salt and pepper to taste. If using, add the pine nuts at this stage for extra texture.
8. Remove from heat and let the filling cool slightly.

Step 3: Stuff the Zucchinis

9. Spoon the filling mixture into the pre-baked zucchini halves, pressing down slightly to pack it in. Ensure each zucchini is generously stuffed.
10. Return the stuffed zucchinis to the oven and bake for 20-25 minutes until the zucchinis are tender and the filling is golden.

Step 4: Prepare the Tahini Drizzle

11. While the zucchinis are baking, whisk together the tahini, lemon juice, minced garlic, and olive oil in a small bowl. Slowly add water, one tablespoon at a time, until the sauce reaches your desired consistency. Season with a pinch of salt. The sauce should be creamy but pourable.

Step 5: Add the Burrata and Finish the Dish

12. Once the zucchinis are done baking, remove them from the oven. Tear the burrata into pieces and place them over the warm stuffed zucchinis, allowing the cheese to slightly melt from the residual heat.
13. Drizzle the tahini sauce generously over the top. Garnish with additional fresh herbs, if desired.

• Prep Time: 20 minutes
• Cook Time: 40 minutes

Nutrition

• Calories: 380
• Sodium: 420 mg
• Fat: 27 grams
• Carbohydrates: 25 grams
• Fiber: 6 grams
• Protein: 12 grams