RECIPE

Zucchini Boats Stuffed with Vegetables and Rice

Name: Zucchini Boats Stuffed with Vegetables and Rice
Cook time: 15 mins
Total time: 15 min
Yield: 2
Ingredients: 1 medium zucchini, halved lengthwise (170 g)

Prep Time

15 mins

Cook Time

30 minutes

Servings

2 x

This colourful dish combines smoky grilled zucchini, aromatic TASTY BITE®/MD Vegetable Biryani Rice, paneer, and toasted pine nuts for a satisfying meal finished with a bright lemon-yogurt drizzle.

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INGREDIENTS

Zucchini

1 medium zucchini, halved lengthwise (170 g)
1 tbsp (15 mL) olive oil
¼ tsp (1.5 g) kosher salt
¼ tsp (1 g) black pepper

Filling

1 pouch TASTY BITE®/MD Vegetable Biryani Rice
3 oz (85 g) paneer, small diced
¾ cup (115 g) cherry tomatoes, halved
1 tbsp (10 g) pine nuts, toasted
¼ tsp (1.5 g) kosher salt
¼ tsp (0.5 g) ground cumin

Yogurt Drizzle

¼ cup (60 g) plain Greek yogurt
1 tbsp (15 mL) lemon juice
1 tbsp (4 g) fresh coriander (cilantro), chopped

PRODUCTS USED

Vegetable Biryani, 125g

SEE DETAILS

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1
Prep & Grill Zucchini: Preheat oven to 400°F (200°C). Cut zucchinis in half lengthwise, scoop out the centre flesh leaving a ¼-inch (6 mm) border, and finely chop and reserve the flesh. Brush the halves with olive oil, season with salt and pepper, and grill cut-side down on a hot grill pan for 3 to 4 minutes until lightly charred.
2
Mix the Filling: In a bowl, gently combine the reserved chopped zucchini, TASTY BITE®/MD Vegetable Biryani Rice, paneer, cherry tomatoes, pine nuts, remaining salt, and cumin.
3
Stuff & Bake: Spoon the filling into the grilled zucchini halves and place them on a baking sheet. Bake for 12 to 15 minutes until the zucchini is tender and the filling is heated through.
4
Whisk Yogurt Sauce: While baking, whisk together the Greek yogurt and lemon juice in a small bowl.
5
Drizzle & Garnish: Drizzle the yogurt sauce over the warm stuffed zucchini and garnish with fresh coriander before serving.