- Prep
- 25 min
- Cook
- 40 min
- Total time
- 65 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 310 kcal
Quick summary
“Zucchini boats stuffed with caramelized ripe figs, roasted red bell peppers, and crunchy walnuts. The topping of crumbled feta cheese and seasoned breadcrumbs browns in the oven, creating harmony between sweet and savory.”
What you need to know
- Pre-baking the peppers until the skin is charred concentrates the sweetness and makes it easier to remove the indigestible skin.
- Careful hollowing of the zucchini leaves a firm 1-centimeter wall that supports the moisture of the filling in the oven.
- The salty feta cheese balances the natural sweetness of the ripe figs sautéed with balsamic vinegar and honey.
Ingredients
Main
- units Large zucchinis (Italian type or marrows)
- units Red bell peppers
- units Ripe figs
- unit Red onion
- cloves Garlic
- cup Breadcrumbs
- cup Coarsely chopped nuts
- g Crumbled feta cheese
- tablespoons Fresh chopped parsley
- tablespoon Chopped fresh mint
- tablespoons Extra virgin olive oil
- tablespoon Unsalted butter
- teaspoon Balsamic vinegar
- teaspoon Honey or maple syrup
- Salt
- Freshly ground black pepper
- teaspoon Smoked paprika
Instructions
Principal
- Prepare the Bell Peppers: Preheat the oven to 200°C. Wash the peppers, place them whole on a baking sheet, and drizzle with a little olive oil. Bake for 20-25 minutes, or until the skin is soft and lightly charred. Remove from the oven, place in a closed plastic bag for 10 minutes to sweat, then remove the skin, seeds, and chop into small cubes.
- Prepare the Zucchini: Wash the zucchini and cut them in half lengthwise. With a spoon, remove the core, leaving about 1 cm of pulp on the edges. Finely chop the removed center. Steam the zucchini halves for 5-7 minutes, or until al dente. Do not overcook, it is crucial that they keep their shape.
- Sauté the Filling: In a large skillet, heat 2 tablespoons of olive oil and the butter. Add the chopped red onion and sauté until translucent (about 3-4 minutes). Add the chopped garlic and the chopped zucchini core, sautéing for another 5 minutes. Season with salt, pepper, and smoked paprika.
- Add Figs and Other Ingredients: Add the cubed figs and roasted peppers to the skillet. Cook for another 3 minutes, stirring gently. Remove from the heat. Add the breadcrumbs, chopped walnuts, crumbled feta cheese, parsley, and mint. Mix well. Finish with the balsamic vinegar and honey (or maple syrup). Prove e ajuste os temperos, se necessário.
- Fill and Bake: Arrange the cooked zucchini halves in a baking dish lined with parchment paper. Fill each half generously with the prepared filling. Drizzle a little olive oil over the filling. Take to a preheated oven at 180°C for 15-20 minutes, or until the filling is heated and slightly golden on top. The professional technique is to lightly brown the top.
- Finishing: Remove from the oven and serve immediately. Sprinkle a little more chopped fresh mint, if desired. The secret of this recipe is the harmony between sweet and sour and the textures. Approximately 500 kcal per serving.
Chef's tips
- Pre-cook the zucchini halves for 8 minutes in the oven to ensure a soft texture after the final stuffing.
- Place the hot roasted bell peppers in a sealed plastic bag for 10 minutes so the steam easily releases the skin.
- Chop the walnuts coarsely to preserve crispy pieces contrasting with the velvety texture of the figs.
Variations
- Protein version: add cooked lentils or ground lamb meat sauteed with spices to the filling.
- Version without cheese: use nutritional yeast and toasted sunflower seeds to gratin the top of the canoes.
- Sliced version: slice all the vegetables and assemble in layers in a baking dish like a rustic Mediterranean terrine.
Substitutions
- The feta cheese can be replaced with creamy goat cheese, aged Minas cheese, or smoked ricotta cheese.
- Ripe figs can be replaced with slices of fresh black plum or hydrated dark raisins.
- Chopped walnuts can be replaced by crushed Brazil nuts, pecans, or toasted flaked almonds.
How to store
Store the stuffed zucchini boats in a sealed container in the fridge for up to 3 days. To reheat while maintaining the crunchy crust, place in a preheated oven at 180°C for 12 minutes covered loosely with aluminum foil.
Can it be frozen?
Freezing this dish is not recommended after assembly, as the zucchini and figs release too much water and lose structure when defrosting. Prepare portions for immediate consumption in the following days.
What to serve with
Serve with a green leaf salad with extra virgin olive oil, rice with crispy lentils, or slices of rustic rye bread.
Frequently asked questions
What to do with the zucchini pulp removed?
Chop the core and sauté along with the onion and garlic to enrich the filling, avoiding food waste.
How to remove the skin of roasted peppers easily?
Remove the roasted peppers from the oven and cover them in a bowl with plastic wrap; the skin will come off easily with your fingers.
Can I use dried figs instead of fresh figs?
Yes, hydrate the dried figs in warm water for 15 minutes and chop into small cubes before sautéing in the skillet with onion.
What is the ideal zucchini variety for this recipe?
Medium to large Italian zucchini is the best option, as it has tender skin and a straight shape ideal for making boats.
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