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.

Gibraltar's Stuffed Roasted Zucchini (Calabacín Relleno al Horno de Gibraltar)

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

  1. Preheat the oven to 375°F (190°C).
  2. Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center.
  3. In a pan, heat olive oil over medium heat and sauté the onion, garlic, and red bell pepper until softened.
  4. Remove the pan from heat and stir in the cooked quinoa, cherry tomatoes, Parmesan cheese, and parsley. Season with salt and pepper.
  5. Stuff the hollowed-out zucchinis with the quinoa mixture and place them on a baking sheet.
  6. Bake in the preheated oven for 30-35 minutes, or until the zucchinis are tender and the filling is golden brown.
  7. 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