Stuffed Round Zucchini

Introduction

Elevate your dinner table with these stunning Stuffed Round Zucchini—a beautiful blend of Mediterranean flavors packed into nature’s perfect serving vessels. These eye-catching spherical zucchini create an impressive presentation while delivering a nutritious, flavor-packed meal that celebrates the harmony of fresh vegetables, tangy anchovies, and nutty grains. Perfect for entertaining guests or creating a special family dinner, this dish balances sophisticated taste with straightforward preparation. The combination of colorful cherry tomatoes, savory anchovies, and briny capers creates a symphony of flavors that will transport your taste buds to the sun-drenched coasts of the Mediterranean.

Ingredients

For the Zucchini:

4 round zucchini (about 4-5 inches/10-12 cm in diameter)
Salt to taste
Extra virgin olive oil for drizzling

For the Filling:

1 cup (180g) mix of grains and quinoa, already cooked
¾ cup (125g) yellow cherry tomatoes
¾ cup (125g) red cherry tomatoes
0.7 oz (20g) anchovies in oil, drained
4 teaspoons (20g) capers in vinegar, drained
Extra virgin olive oil to taste
Salt to taste
Fresh basil leaves for garnish

Step-by-Step Instructions

Preparing the Zucchini:

Preheat your oven to 392°F (200°C) and line a baking sheet with parchment paper.
Carefully cut off the tops of each round zucchini, about ¼ inch (0.5 cm) from the stem end. Set these tops aside—they’ll become your decorative “lids.”
Using a small spoon or melon baller, gently scoop out the flesh from the inside of each zucchini, creating hollow shells. Be careful not to pierce through the bottom or sides. Leave about ¼ inch (0.5 cm) thickness of flesh around the edges for stability.
Place the hollowed zucchini shells and their tops on the prepared baking sheet, cut-side up.
Season the inside of each zucchini with a pinch of salt and drizzle with a little extra virgin olive oil, making sure to coat the interior surfaces evenly.

Baking the Zucchini:

Transfer the baking sheet to the preheated oven and bake for approximately 35 minutes, or until the zucchini shells are tender but still holding their shape.
The tops will cook faster, so check after about 20 minutes and remove them if they’re becoming too soft, while allowing the shells to continue baking.

Preparing the Filling:

While the zucchini is baking, prepare your filling ingredients.
Rinse the capers to remove excess salt or vinegar, then finely chop them.
Drain the anchovies from their oil and chop them into small pieces.
Wash the cherry tomatoes and cut them into small dice, about ¼ inch (0.5 cm) pieces.
In a medium bowl, combine the pre-cooked grain and quinoa mixture, the chopped capers, anchovies, and diced tomatoes.
Drizzle with extra virgin olive oil and mix everything thoroughly. Taste and adjust the seasoning with a small amount of salt if needed (be careful as the anchovies and capers already contribute saltiness).

Assembling the Dish:

Once the zucchini shells are cooked, carefully remove them from the oven and transfer to a serving platter.
While still warm, fill each zucchini shell generously with the prepared grain mixture, mounding slightly at the top.
Place a zucchini “lid” on top of each stuffed zucchini, tilting it slightly to one side for an attractive presentation.
Garnish the plate with fresh basil leaves and a final light drizzle of extra virgin olive oil.
Serve warm or at room temperature for the best flavor.

Timing Information

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Nutritional Information

Per serving (1 stuffed zucchini):

Calories: 215
Total Fat: 9g
Saturated Fat: 1.5g
Cholesterol: 5mg
Sodium: 390mg
Total Carbohydrates: 28g
Dietary Fiber: 5g
Sugars: 6g
Protein: 8g

Cooking Tips and Tricks

Selecting Zucchini: Look for round zucchini that are similar in size to ensure even cooking. They should feel firm and heavy for their size, with smooth, unblemished skin.
Hollowing Technique: When scooping out the flesh, work slowly and carefully in a circular motion. You can save the scooped zucchini flesh for another use—add it to soups, pasta sauces, or frittatas.
Pre-cooked Grains: Using pre-cooked grains saves significant time. If preparing your own grain mix, cook it slightly al dente as it will absorb moisture from the tomatoes and other ingredients.
Anchovy Alternative: For a milder flavor, soak the anchovies in milk for 15 minutes before chopping. This reduces their intensity while maintaining their umami quality.
Roasted Tomatoes: For deeper flavor, you can roast half of the cherry tomatoes before dicing and adding to the filling mixture.
Testing Doneness: The zucchini shells should be tender enough to pierce easily with a fork, but still firm enough to hold their shape when moved.
Presentation: For an elegant presentation, use a mixture of yellow and green round zucchini if available, creating a beautiful color contrast on the serving platter.

Variations and Substitutions

Protein Options:

Vegetarian Version: Omit the anchovies and add 2 tablespoons of rinsed capers or 1/4 cup of crumbled feta cheese for similar salty notes.
Vegan Adaptation: Replace anchovies with 1 tablespoon of rinsed chopped olives and add 2 tablespoons of nutritional yeast for umami flavor.
Meat Addition: Incorporate 1/2 cup of cooked ground turkey or chicken seasoned with Mediterranean herbs for extra protein.

Grain Alternatives:

All Quinoa: Use all quinoa instead of the grain mixture for a higher protein content and gluten-free option.
Couscous Swap: Substitute the grain mix with couscous for a lighter texture and North African twist.
Rice Option: Brown rice or wild rice can provide a heartier texture and nutty flavor.

Vegetable Variations:

Additional Vegetables: Mix in finely diced bell peppers, zucchini flesh, or eggplant for added nutrition and flavor.
Leafy Greens: Incorporate baby spinach or Swiss chard, wilted and chopped, into the filling mixture.
Herb Infusion: Add fresh herbs like oregano, thyme, or parsley to the grain mixture for aromatic depth.

Cheese Options:

Mediterranean Touch: Sprinkle crumbled feta or goat cheese on top before serving.
Italian Variation: Add grated Parmesan or pecorino to the filling mixture.
Melted Topping: Place a thin slice of mozzarella on top during the last few minutes of baking.

Common FAQs

Q: Can I prepare this dish in advance?

A: Yes, you can prepare the components ahead of time. Hollow out the zucchini and prepare the filling up to 24 hours in advance, storing both separately in the refrigerator. Bake and assemble just before serving. Alternatively, you can fully assemble the dish and refrigerate for up to 8 hours, then reheat at 350°F (175°C) for 15-20 minutes before serving.

Q: I can’t find round zucchini. What can I use instead?

A: Regular elongated zucchini work perfectly as a substitute. Cut them in half lengthwise, hollow them out to create boats, and follow the same recipe. You can also use small eggplants, bell peppers, or even large tomatoes as alternative vessels.

Q: How can I make this dish less salty?

A: Both anchovies and capers contribute significant salt to this recipe. To reduce the saltiness, rinse the anchovies and capers thoroughly before chopping, reduce their quantities by half, or substitute some of the anchovies with chopped olives which have a milder salt profile.

Q: What grains work best in the filling mixture?

A: A combination of quinoa, farro, and barley offers excellent texture and nutrition. However, any cooked grain works well—bulgur wheat, millet, or even rice are great options. Pre-packaged mixed grain blends from the grocery store are perfect time-savers.

Q: Can I freeze these stuffed zucchini?

A: While possible, freezing isn’t ideal as the zucchini may become watery when thawed. If you must freeze them, do so after baking but before the final assembly. Thaw completely in the refrigerator, then reheat in a 350°F (175°C) oven for about 20 minutes before adding the filling.

Storage and Make-Ahead Tips

Refrigeration: Store leftover stuffed zucchini in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, place in a 350°F (175°C) oven for 15-20 minutes until warmed through. Alternatively, microwave on medium power, though this may slightly alter the texture of the zucchini.
Make-Ahead Components: The grain filling can be prepared up to 2 days in advance and stored in the refrigerator. The zucchini can be hollowed out up to 24 hours ahead and stored wrapped in the refrigerator.
Partially Complete: You can bake the empty zucchini shells up to 1 day ahead, cool completely, and refrigerate. When ready to serve, fill with the prepared mixture and reheat in a 350°F (175°C) oven for 15 minutes.
Assembling Ahead: For the freshest presentation, fill the zucchini just before serving. However, if necessary, the dish can be completely assembled up to 8 hours ahead and refrigerated before the final heating.
Serving Temperature: This dish is excellent served warm, at room temperature, or even chilled, making it versatile for various occasions and seasons.
Freezing Components: While the assembled dish doesn’t freeze well, the cooked grain mixture can be frozen separately for up to 3 months. Thaw overnight in the refrigerator before using.

These Stuffed Round Zucchini make a stunning centerpiece for any meal, combining wholesome ingredients with Mediterranean flair. The contrast between the tender zucchini and the flavorful grain filling creates a perfectly balanced dish that’s as nutritious as it is delicious. Whether served as an elegant starter for a dinner party or as a light main course alongside a crisp salad, this recipe is sure to impress with both its beauty and taste. The blend of savory anchovies, briny capers, and sweet cherry tomatoes creates a depth of flavor that elevates this dish beyond a simple stuffed vegetable to a truly memorable culinary experience.