John Myers
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Filled Squid Tubes with Zoodles
The perfect filled squid tubes with zoodles recipe with a picture and simple step-by-step instructions.
For the filling:
- 150 g Feta cheese
- 150 g Mozzarella
- 12 Pc. Olives Kalamat
- 12 Pc. Pickled olives
- 8 Pc. Dried tomatoes
- 20 Pc. Cocktail tomatoes
- 10 Pc. Garlic cloves
- 1 Bd Basil
- Herbs of Provence
- Salt
- Pepper
For the zoodles:
- 2 Pc. Zucchini
- 2 Pc. Zucchini yellow
- 1 Bd Sage leaves
- 125 g Butter
- For the first filling, briefly water the feta cheese, the olives and the sun-dried tomatoes, otherwise the filling will be too salty. Crumble the feta, chop the olives, 3 cloves of garlic and dried tomatoes and mix in a bowl with about 1 tablespoon of herbs from Provence. For the second filling, cut the mozzarella and the cocktail tomatoes into small cubes, finely chop the basil and 5 cloves of garlic and season everything in a bowl with salt and pepper.
- Wash the tubes and remove both the skin on the outside and the cartilaginous fin attachments on the inside. Put the first filling in 3 of the tubes and the second filling in the remaining tubes and seal the tubes with toothpicks.
- Melt the butter in a saucepan over medium heat, grate the sage leaves and add to the melted butter, crush 2 cloves of garlic with the flat side of a chef’s knife and also add to the butter. Keep the sage butter hot for about 5–10 minutes, taking care not to turn the butter brown.
- Prepare a grill for direct and indirect heat, place a perforated grill pan over the embers and place the zoodles in their grill for about 5-6 minutes, regularly pouring the sage butter over them, then pull the zoodles into the indirect zone. Grill the squid tubes in the direct zone for about 3 minutes on each side until the desired grill pattern has been achieved (it helps to spray the grill grate with baking release spray beforehand, this prevents caking). Halve the finished tubes and serve one half together with the zoodles. Fennel green and / or caviar go well as a decoration.
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