Gibraltar's Stuffed Roasted Zucchini (Calabacín Relleno al Horno de Gibraltar)
Calabacín Relleno al Horno de Gibraltar, or Gibraltar's Stuffed Roasted Zucchini, is a traditional dish from Gibraltarian cuisine that features flavorful stuffed zucchinis roasted to perfection.
Ingredients
- 4 large zucchinis
- 1 cup cooked quinoa
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center.
- In a pan, heat olive oil over medium heat and sauté the onion, garlic, and red bell pepper until softened.
- Remove the pan from heat and stir in the cooked quinoa, cherry tomatoes, Parmesan cheese, and parsley. Season with salt and pepper.
- Stuff the hollowed-out zucchinis with the quinoa mixture and place them on a baking sheet.
- Bake in the preheated oven for 30-35 minutes, or until the zucchinis are tender and the filling is golden brown.
- Serve the Calabacín Relleno al Horno de Gibraltar hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 15g
- Fat
- 12g
Supplies
Baking sheet Knife Cutting board Pan
Tools
Oven Spatula
Serving suggestions
Serve the Calabacín Relleno al Horno de Gibraltar with a side salad and crusty bread for a complete meal.
Tips & tricks
For a vegan version, omit the Parmesan cheese and add nutritional yeast for a cheesy flavor.
Cost
$15