Picadillo-Stuffed Grilled Zucchini Boats
with Impossible™ Beef & Quinoa
Cooking time
35 minutes
Servings
2/4
Calories
600 /serving
This veggie version of a meaty Cuban classic is made possible by plant-based beef—plumped with quinoa for a mighty meal. Sweetness and saltiness are at play from raisins and olives, and it picks up smokiness from the spices and barbecue.
We will send you:
- 3 Green zucchini
- 14g Parsley
- 2 Impossible™ beef burger patties (made from plants)
- 1 Lemon
- 30ml Vegetable demi-glace
- 95g White quinoa
- 25g Raisins
- 30ml Tomato paste
- 60g Stuffed Spanish olives
- 7g Smoky Ancho spices (spices, garlic, sea salt, onion, dried tomatoes, ancho chilli pepper, red bell pepper, green bell pepper, white sesame seeds, canola oil, silicon dioxide, smoked paprika)
Contains: Sesame • Soy • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
BBQ (or lined sheet pan)
Total Fat
23 g
Saturated Fat
7 g
Sodium
1430 mg
Total Carb
73 g
Sugars
22 g
Protein
33 g
Fibre
18 g
Preparation
Cook the quinoa
- Heat the BBQ on high (or preheat the oven to 450°F), making sure to oil the grill first.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Grill the zucchini boats
- Halve the zucchini lengthwise; make a thin slice lengthwise on the bottoms to stabilize. Scoop out the flesh; roughly chop the flesh.
- Drizzle the zucchini halves with oil; season with ⅓ of the spices and S&P.
- Add to the BBQ and grill, turning occasionally, 7 to 9 min., until tender and beginning to brown.
Mise en place
- Meanwhile, roughly chop the parsley leaves and stems.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Roughly chop the olives.
Start the filling
- Crumble the patties.
- In a large pan, heat a drizzle of oil on medium.
- Add the crumbled patties and zucchini flesh; season with the remaining spices and S&P.
- Cook, stirring occasionally, 3 to 5 min., until beginning to brown.
Finish the filling
- To the pan, add the tomato paste and cook, stirring often, 30 sec. to 1 min., until dark red.
- Add the demi-glace, lemon juice, olives, raisins and ⅓ cup water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until slightly thickened and reduced.
- Add the quinoa and cook, stirring occasionally, 1 to 2 min., until combined and warmed through.
Plate your dish
- Divide the zucchini boats between your plates.
- Stuff with the filling.
- Garnish with the parsley and lemon wedges. Bon appétit!
