Walnut and Herb Stuffed Zucchini with Yogurt Sauce

Allergen Warning

• This dish contains tree nuts (walnuts) and milk (yogurt). For nut allergies, walnuts can be substituted with toasted sunflower seeds or pumpkin seeds. For dairy-free version, use coconut yogurt or cashew cream sauce.

Cross Contamination

• Toast walnuts on a separate pan or in a dedicated area if preparing for severe tree nut allergies. Clean all utensils and surfaces thoroughly after handling walnuts before contact with other ingredients.

Cooking Temperature

• Bake stuffed zucchini at 400°F covered with foil for 20 minutes, then uncovered for 10-12 minutes until internal temperature reaches 165°F and tops are golden.

Handling

• When scooping zucchini flesh, be careful not to tear the skin. Pat cavities thoroughly dry after salting to ensure stuffing adheres properly and bakes evenly.

High Risk Population

• The yogurt sauce should be served at safe temperatures. For immunocompromised individuals, pregnant women, or young children, ensure yogurt is fresh and properly refrigerated before use.

Storage

• Store leftover stuffed zucchini in airtight container in refrigerator within 2 hours of cooking. Consume within 3-4 days. Reheat to 165°F before serving. Yogurt sauce should be stored separately and used within 2 days.