Vegetarian stuffed zucchini with quinoa
from Paulina
A delicious vegetarian alternative to the classic minced meat dish: zucchini halves stuffed with quinoa – an excellent plant-based protein source . This pseudocereal is not only gluten-free but also incredibly versatile. Preparation is lightning fast and can be varied with different vegetables to suit your taste .
Nutritional values per serving
Makes 2 servings (4 zucchini halves). Nutritional information is based on 1 serving:
367
calories
21.8 g
protein
27.8 g
carbohydrates
17.5 g
Fat
preparation
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1
Cook the quinoa according to the package instructions using the broth powder. Whisk together the sauce ingredients and season with salt and pepper.
Wash the zucchinis , halve them, scoop out the flesh and finely chop it.
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2
Finely dice or chop all the remaining ingredients and mix them with the cooked quinoa. Now fill the hollowed-out zucchini halves with the mixture.
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3
Then pour the sauce over the stuffed zucchini.
Bake in the oven at 200 degrees Celsius (top and bottom heat) for approximately 25 minutes.
