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 .
Vegetarian stuffed zucchini with quinoa
A delicious alternative to the classic version with minced meat.
SimplyLevel
45 min.working hours
from Paulina
Ingredients
- 50 gQuinoa
- 1/2 tspvegetable broth
- 2Zucchinis
- 15 gWalnuts
- 1/2Carrot
- 50 gCherry tomatoes
- 1/2Spring onion
For the sauce
- 2 tbsp Greek yogurt 0%
- 2 tbsp grated Parmesan
- 1 Egg
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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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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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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Then pour the sauce over the stuffed zucchini.
Bake in the oven at 200 degrees Celsius (top and bottom heat) for approximately 25 minutes.
Tip
The quinoa filling is also great as a salad! Simply prepare a little extra and store it in the refrigerator as meal prep.