| Prep: 30 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 230 | 7g | 3g | 35g |
| sugars | fibre | protein | salt |
| 5g | 4g | 9g | 0.68g |
Why I Love Spanish Stuffed Zucchini with Quinoa and Mushrooms
Every now and then, I come across a dish that bridges the soulful comfort of my Southern upbringing with the nourishing, vibrant flavors that trace back to my African roots. The Stuffed Zucchini with Quinoa and Mushrooms is one such dish. Born from a spirited exploration of Spanish cuisine, this vibrant, hearty dish is a love letter to the humble zucchini, a Southern summer favorite, with an Afro-Spanish twist that is at once unexpected and harmonious.
A Homage to Local Produce
Like the African and Southern American cuisines I know so well, Spanish cuisine shares a deep affinity for fresh, local produce. Vegetable-forward meals are central to the gastronomy of these three regions, and no other dish illustrates that shared love better than this Stuffed Zucchini with Quinoa and Mushrooms, a testament to the comforting simplicity of well-cooked zucchini, the toothsome texture of quinoa, and the aromatic earthiness of mushrooms.
Though far from a traditional Nigerian or Southern dish, I couldn’t help but see parallels between this Spanish stuffed zucchini and a beloved childhood favorite of mine, Naija Stuffed Peppers. Like those fiery delights, these stuffed zucchinis provide a delicious vessel for a flavorful, nourishing filling.
Inspiration from Afar
While the roots of this recipe lie in Spanish cuisine, I was inspired to create my own take on stuffed zucchini after a deep dive into the work of acclaimed Spanish chef, José Andrés. Andrés has been lauded for his innovative spin on traditional Spanish staples, and his approach to uniting high-quality ingredients in uniquely delicious ways left a mark on me.
That said, these zucchinis aren’t a copy of anything you’ll find in José’s recipe book. Embodying the unpretentious elegance of ingredients, I decided to stuff the zucchinis with quinoa and mushrooms, taking a cue from the revered Spanish paella. With the addition of smoky paprika, fragrant thyme, and zesty manchego cheese, all mundane notions of zucchini are instantly elevated.
If you’re looking to include a bit more protein to the table, this dish pairs flawlessly with a grilled chicken breast or fish filet for an effortlessly well-rounded meal.
I hope you enjoy this dish as much as I do. It’s a testament to the shared appreciation of good food around the world – the celebration of fresh, whole ingredients coming together to deliver something truly remarkable. And I think that’s something all of us – whether we’re from Atlanta, Lagos, or anywhere else – can appreciate!
What You’ll Need
- 6 medium-sized zucchinis
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound fresh mushrooms, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 cup grated manchego cheese
- Salt and pepper to taste
- Sprigs of fresh parsley, for garnish
- 1 cup marinara sauce (optional)
Method
Step One
Preheat your oven to 375°F (190°C). Cut the zucchinis in half lengthwise. Using a spoon, gently scoop out the flesh, leaving about a 1/4 inch border along the skin. Place the hollowed-out zucchinis on a baking sheet and set aside.
Step Two
Rinse quinoa under cold water until water runs clear. In a saucepan, bring vegetable broth to a boil. Add the rinsed quinoa and reduce the heat to low, cover and let it simmer until all the broth is absorbed and quinoa is tender. This should take about 15 minutes. Fluff it with a fork and set it aside.
Step Three
Meanwhile, heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sauté until they’re softened and fragrant. Add the chopped mushrooms, smoked paprika and dried thyme, season with salt and pepper. Cook until the mushrooms have released their liquid and it’s mostly evaporated, stirring occasionally.
Step Four
Mix cooked quinoa into the mushroom mixture. Stir in the manchego cheese until it’s well incorporated and melty. Divide the mixture among the hollowed-out zucchinis, pressing gently to pack it in.
Step Five
Bake stuffed zucchinis for about 15 minutes, or until they’re tender and the filling is heated through. If desired, you can serve them with warmed marinara sauce on the side or drizzled over the top.
Step Six
Garnish with fresh parsley sprigs before serving. Enjoy your Stuffed Zucchini with Quinoa and Mushrooms hot out of the oven!
