Brazil on your plate: Make moqueca zucchini boats at home
Originating from Brazil, moqueca is a traditional stew usually featuring seafood. Our vegetarian and eggless version uses zucchini boats, keeping the original essence while offering a plant-based alternative. This unique twist is ideal for those seeking meatless options. Let's start cooking and introduce a taste of Brazil to your kitchen with these Brazilian moqueca zucchini boats.
Gather the following ingredients
For this dish, gather two large zucchinis, one cup diced tomatoes, half a cup coconut milk, one finely chopped onion, two minced garlic cloves, one diced red bell pepper, one tablespoon paprika, half a teaspoon cayenne pepper (adjustable), salt to taste, two tablespoons olive oil, and fresh cilantro for garnish. These ingredients combine to create a flavorful dish.
Preparing the zucchini boats
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Cut the zucchinis in half lengthwise and scoop out the seeds to create boats. Brush them with one tablespoon of olive oil and sprinkle lightly with salt. Place them on a baking sheet cut-side up and bake for about 20 minutes or until they are just tender but still hold their shape.
Cooking the moqueca filling
While the zucchini boats are baking, heat the remaining tablespoon of olive oil in a pan over medium heat. Add chopped onions and minced garlic to saute until they become translucent. Then add diced tomatoes and red bell peppers into the pan along with paprika and cayenne pepper. Cook for about five minutes until vegetables are soft.
Combining ingredients
Add coconut milk to the pan with the sauteed vegetables, stirring well. Let this mixture simmer gently for five minutes, allowing the flavors to blend seamlessly. This step is essential for achieving the dish's signature taste. After simmering, taste and adjust the seasoning with salt or cayenne pepper according to your preference, ensuring the filling is perfectly flavored for the zucchini boats.
Assembling moqueca zucchini boats
Once the zucchini boats are tender, fill them with the savory moqueca mixture, ensuring each is generously stuffed for a perfect balance. Return these filled boats to the oven for an additional 10 minutes. This crucial step allows the flavors to meld together beautifully, ensuring the moqueca infuses into the zucchini for a harmonious and flavorful bite.
Serving suggestions
Serve your moqueca zucchini boats hot from the oven, beautifully garnished with fresh cilantro. This dish is a perfect match with steamed rice or quinoa on the side for those seeking a more filling meal. Enjoy this vibrant, vegetarian twist on traditional Brazilian cuisine, which promises a comforting and flavorful experience with every bite.
