Calamari Ripieni

Calamari Ripieni is a delightful vegetarian twist on the classic Italian stuffed squid dish, featuring tender zucchini and aromatic herbs for a flavorful filling. This dish is perfect for seafood lovers looking to indulge in a meat-free option without sacrificing taste.

Ingredients

• Large zucchini - 2 pieces
• Cooked quinoa - 100 grams
• Cherry tomatoes - 100 grams, halved
• Garlic - 2 cloves, minced
• Fresh parsley - 2 tablespoons, chopped
• Fresh basil - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon
• Grated Parmesan cheese - 30 grams (optional)
• Pine nuts - 2 tablespoons, toasted

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the tops off the zucchinis and scoop out the insides using a spoon, creating hollow 'boats'.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the scooped zucchini flesh, cherry tomatoes, and a pinch of salt and pepper. Cook for 5-7 minutes until softened.
5. In a bowl, combine the cooked quinoa, sautéed mixture, parsley, basil, lemon juice, toasted pine nuts, and grated Parmesan cheese (if using). Mix well.
6. Stuff each hollowed zucchini with the quinoa filling, pressing down gently to pack it in.
7. Place the stuffed zucchinis in a baking dish and drizzle with the remaining olive oil.
8. Cover the dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes until the zucchinis are tender and slightly golden on top.
10. Serve warm, garnished with extra herbs if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 260 mg
• Cholesterol: 15 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with vitamins and antioxidants from fresh vegetables.

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