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.
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
- Preheat the oven to 375°F.
- Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow center.
- In a pan, heat the olive oil over medium heat and sauté the garlic until fragrant.
- Add the chopped spinach to the pan and cook until wilted. Remove from heat and let it cool.
- In a bowl, mix the cooked spinach with the grated yak cheese. Season with salt and pepper.
- Spoon the spinach and cheese mixture into the hollowed-out zucchinis.
- 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.
- 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