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Stuffed Zucchini with Burrata and Tahini Drizzle

  • Author: Imili Johnson
  • Total Time: 1 hour

Ingredients

Scale

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

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

  1. 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.
  2. Add the minced garlic and cook for another minute until fragrant.
  3. Stir in the diced bell pepper and the reserved zucchini flesh. Cook for 5 minutes until they begin to soften.
  4. Add the diced tomato, ground cumin, smoked paprika, and ground coriander. Cook for an additional 3-4 minutes.
  5. 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.
  6. Remove from heat and let the filling cool slightly.

Step 3: Stuff the Zucchinis

  1. Spoon the filling mixture into the pre-baked zucchini halves, pressing down slightly to pack it in. Ensure each zucchini is generously stuffed.
  2. 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

  1. 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

  1. 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.
  2. 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

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Find it online: https://www.cookefast.com/stuffed-zucchini-with-burrata-and-tahini-drizzle/