Stuffed Zucchini Boats in a Dreamy Sauce
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INGREDIENTS
- 8-10 medium zucchinis, 2 pounds
- ½ cup/60 grams all-purpose flour
- 3 large eggs
- Olive oil for frying
Filling:
- 10 ounces/300 grams ground beef
- ½ cup cilantro, finely chopped
- ½ cup parsley, finely chopped
- ~10 leaves mint, finely chopped
- 2 celery stalks with leaves, finely chopped
- 1 large white onion, finely chopped or processed in a food processor
- ¼ cup breadcrumbs
- ¼ cup olive oil
- 1 large egg
- 1 tablespoon Ras el Hanout, spice blend
- 1 teaspoon kosher salt, or to taste
Sauce:
- ¼ cup olive oil
- 4 ounces/115 grams spinach, stems removed and finely chopped
- 2 celery stalks, roughly chopped
- 1 green chili pepper, thinly sliced
- 5 garlic cloves, thinly sliced
- 1 leek, thinly sliced
- 1 tablespoon preserved lemon, finely chopped
- ½ tablespoon ground cumin
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper
- 3 cups water
INSTRUCTIONS
- In a large bowl, mix the ground beef, chopped herbs, celery, and onion until well combined. Stir in the breadcrumbs, olive oil, egg, Ras el Hanout, and salt, and mix until fully incorporated.
- Trim the zucchinis and slice them in half lengthwise. Using a small spoon, carefully hollow out the center of each half to create space for the filling. Stuff each zucchini generously with the meat mixture, pressing gently to secure.
- Prepare two shallow bowls: one with flour and another with beaten eggs. Lightly coat each stuffed zucchini in flour, then dip in the beaten egg. Heat the olive oil in a large skillet over medium heat and fry the zucchinis until golden brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels.
- In a wide, heavy-bottomed pot, heat the olive oil over low heat. Add the chopped spinach and cook slowly, stirring occasionally, until it wilts and darkens, about 20 minutes. Stir in the celery, green chili, leek, and garlic, and continue cooking for another 10 minutes over medium heat, allowing the vegetables to soften and develop flavor. Add the preserved lemon, cumin, salt, and black pepper, stirring to combine.
- Pour in the water and bring the sauce to a gentle boil. Nestle the fried stuffed zucchinis into the pot, ensuring they are partially submerged. Reduce the heat to low, cover, and let them simmer for 1 hour, allowing the flavors to meld and the zucchini to soften. If the sauce is too thin at the end of cooking, uncover the pot and simmer for an additional 10 minutes to reduce the liquid.
- Serve warm, spooning the rich sauce over the zucchinis.
MY NOTES
FAQ
What is the best type of zucchini to use?
The best type of zucchini for stuffed zucchini boats is medium to large zucchini that are firm and uniform in size. Look for zucchinis that are about 6 to 8 inches long and 2 to 3 inches in diameter, as they provide enough space for filling without becoming too watery. Avoid oversized zucchinis, as they tend to have a spongy texture and large seeds that can affect the consistency of the dish. Smaller zucchinis may not have enough space to hold the filling properly. If possible, choose zucchini with smooth, unblemished skin, as this indicates freshness and a firmer texture when cooked.
Can I make stuffed zucchini boats ahead of time?
You can prepare stuffed zucchini boats ahead of time in several ways. If you want to make them a day in advance, assemble the stuffed zucchini, cover them tightly, and store them in the refrigerator before cooking. When ready to cook, allow them to sit at room temperature for about 20 minutes before frying or baking. If you prefer to fully cook them in advance, store them in an airtight container in the refrigerator for up to three days. Reheat gently in the oven at 350°F (175°C) for about 15 minutes, or simmer them in sauce to retain moisture. Freezing is also an option, but it’s best to freeze them before cooking, as cooked zucchini can become mushy when thawed.
How do I keep the filling from falling out while cooking?
To prevent the filling from falling out of stuffed zucchini boats, make sure the zucchini halves are not overfilled. Gently press the filling into the hollowed-out zucchini to create a compact layer. If frying, coat the stuffed zucchini in flour and egg to create a light crust that helps keep the filling intact. Cooking them in a snug-fitting pan can also prevent movement, which reduces the chances of filling spilling out. If baking, placing them close together in a dish will help keep them upright. Additionally, using a binding ingredient like breadcrumbs, egg, or grated cheese in the filling can help hold it together during cooking.
How can I make this recipe vegetarian?
For a vegetarian alternative to stuffed zucchini boats, you can use a variety of plant-based ingredients. Lentils, mushrooms, and chickpeas are excellent substitutes for ground beef, as they provide a similar texture and depth of flavor. A mixture of quinoa and black beans also works well and adds protein. If you prefer a heartier filling, finely chopped walnuts or tofu can mimic the texture of meat while absorbing the flavors of the spices. When replacing ground beef, be sure to sauté the ingredients with onions, garlic, and spices to develop a rich, savory taste. Adding a small amount of tomato paste or soy sauce can enhance umami flavor in the absence of meat.
How can I make the sauce thicker or more flavorful?
To thicken the sauce for stuffed zucchini boats, allow it to simmer uncovered for a longer time, letting excess water evaporate. You can also add a small amount of tomato paste, cornstarch slurry, or blended cooked vegetables to create a thicker consistency. To enhance flavor, use aromatics like sautéed onions and garlic, and toast the spices in oil before adding liquid. Fresh herbs such as parsley, cilantro, or basil can add brightness, while a splash of lemon juice or vinegar at the end of cooking balances the richness. If you prefer a deeper flavor, let the sauce sit for an hour before serving to allow the flavors to meld.
What side dishes pair well with stuffed zucchini boats?
Stuffed zucchini boats pair well with a variety of side dishes that complement their flavors and textures. A light, fresh salad with lemon dressing can balance the richness of the dish, while a side of fluffy couscous, rice, or quinoa absorbs the sauce beautifully. Roasted vegetables like carrots, bell peppers, or eggplant add depth, and a side of yogurt or tzatziki can provide a refreshing contrast. If you want a heartier meal, serve the zucchini with warm pita bread or crusty sourdough for dipping into the sauce. A chilled cucumber salad or pickled vegetables can also enhance the dish with acidity and crunch.
How do I store and reheat leftovers without making the zucchini soggy?
To store leftover stuffed zucchini boats, place them in an airtight container in the refrigerator for up to three days. Avoid stacking them, as this can cause excess moisture buildup. For the best texture when reheating, use an oven or stovetop rather than a microwave. Preheat the oven to 350°F (175°C) and heat the zucchini in a baking dish for about 15 minutes. If reheating on the stovetop, place them in a pan with a small amount of sauce over low heat, covering the pan to prevent drying out. Microwaving is the fastest option but can make the zucchini softer due to steam buildup.
What other spices can I use if I don’t have Ras el Hanout?
If you don’t have Ras el Hanout, you can replace it with a combination of spices that replicate its warm, aromatic flavor. A good substitute is a mix of 1 teaspoon cumin, ½ teaspoon coriander, ½ teaspoon paprika, ¼ teaspoon cinnamon, ¼ teaspoon ginger, and a pinch of cayenne pepper. Other spices that work well include turmeric, allspice, nutmeg, and black pepper. Garam masala can also serve as a substitute, though it has a slightly different profile. Adjust the amounts based on personal preference to achieve the complex, layered flavors typical of Ras el Hanout.
Do I have to fry the zucchini before adding them to the sauce?
Frying the zucchini before adding them to the sauce enhances the flavor and texture, but it is not strictly necessary. Frying creates a golden crust that helps the zucchini hold its shape and adds a slight crispness before it softens in the sauce. If you prefer a lighter version, you can skip the frying step and place the stuffed zucchini directly in the sauce to simmer. However, the texture will be softer, and the zucchini may absorb more liquid. If baking instead, brush the stuffed zucchini with olive oil and roast them at 375°F (190°C) for about 20 minutes before adding them to the sauce.
