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🍽️ Quinoa Stuffed Zucchini Boats

312 kcal · 30 min · 4 servings

Ingredients

• 100 g Quinoa
• 1250 g Zucchini (5 Zucchini)
• Salt
• 2 Carrots
• 30 g Raisins
• 3 tbsp Olive oil
• Pepper
• 20 g Parsley (1 bunch)
• 50 g Parmesan

Instructions

1. 1. Rinse quinoa in a sieve under hot water and let it drain well.
2. 2. Cook the quinoa according to the instructions on the package.
3. 3. Wash the zucchini and remove the tough ends.
4. 4. Cut the 4 zucchini in half lengthwise.
5. 5. Hollow out the zucchini halves with a teaspoon.
6. 6. Bring water to a boil and add salt.
7. 7. Blanch the hollowed zucchini for approx. 2 minutes in the boiling salted water.
8. 8. Shock the zucchini immediately in cold water to stop the cooking process.
9. 9. Let the zucchini drain well.
10. 10. Place the zucchini side by side on a baking sheet lined with baking paper.
11. 11. Peel the carrots.
12. 12. Cut the remaining zucchini and carrots into small cubes.
13. 13. Soak the raisins in water.
14. 14. Heat olive oil in a pan.
15. 15. Sauté the vegetable cubes for approx. 5 minutes in the pan.
16. 16. Season the vegetable cubes with salt and pepper.
17. 17. Drain the raisins.
18. 18. Add the drained raisins and the cooked quinoa to the vegetables.
19. 19. Wash the parsley and shake it dry.
20. 20. Finely chop the parsley.
21. 21. Fold the chopped parsley into the vegetable-quinoa mixture.
22. 22. Fill the mixture into the hollowed zucchini.
23. 23. Grate cheese over the stuffed zucchini.
24. 24. Preheat the oven to 200 °C (fan 180 °C or gas mark 3).
25. 25. Bake the zucchini for approx. 25 minutes in the preheated oven.

Nutrition per serving

• kcal: 312
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 32 g