Tibetan Yak Cheese And Spinach Stuffed Zucchini

Tibetan Yak Cheese and Spinach Stuffed Zucchini is a delicious and nutritious dish that combines the unique flavors of Tibetan cuisine with fresh, seasonal ingredients. This recipe is a great way to experience the rich and hearty flavors of Tibetan cooking.

Tibetan Yak Cheese And Spinach Stuffed Zucchini

Ingredients

  • 4 medium zucchinis
  • 1 cup Tibetan yak cheese, grated
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F.
  2. Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center.
  3. In a pan, heat the olive oil over medium heat and sauté the garlic until fragrant.
  4. Add the chopped spinach to the pan and cook until wilted. Remove from heat and let it cool.
  5. In a bowl, mix the cooked spinach with the grated yak cheese. Season with salt and pepper.
  6. Spoon the spinach and cheese mixture into the hollowed-out zucchinis.
  7. Place the stuffed zucchinis on a baking sheet and bake for 20-25 minutes, or until the zucchinis are tender and the cheese is melted and golden on top.
  8. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Carbohydrates
20g
Fat
12g

Supplies

Baking sheet Knife Cutting board Pan

Tools

Oven Stovetop

Serving suggestions

Serving suggestions: Serve the stuffed zucchinis with a side of steamed rice and a fresh salad.

Tips & tricks

Tips: Make sure to scoop out the zucchini seeds and flesh to create enough space for the stuffing. You can also add a sprinkle of paprika or chili flakes for a spicy kick.

Cost

$15