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🍽️ Zucchini Stuffed with Quinoa and Mango-Mint Dip

250 kcal · 30 min · 4 servings

Zucchini Stuffed with Quinoa and Mango-Mint Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the quinoa in a sieve and rinse it under running water.
  2. 2. Pour the drained quinoa into a pot and add the vegetable broth.
  3. 3. Bring the mixture to a boil.
  4. 4. Reduce the heat to low, cover the pot, and let the quinoa cook for 20 minutes.
  5. 5. Remove the pot from the heat and let the quinoa cool down slightly.
  6. 6. Wash the zucchini and cut it in half lengthwise.
  7. 7. Scoop out the seeds from the zucchini halves using a teaspoon.
  8. 8. Mix the cooled quinoa with the cream cheese preparation and the ground almonds.
  9. 9. Season the filling with salt and pepper to taste.
  10. 10. Fill the quinoa mixture into the hollowed-out zucchini halves.
  11. 11. Place the stuffed zucchini halves on a baking sheet lined with baking paper.
  12. 12. Preheat the oven to 200 degrees (180 degrees for convection or gas level 3).
  13. 13. Bake the zucchini for 30 minutes in the preheated oven.
  14. 14. Meanwhile, cut the flesh of the unpeeled mango away from the pit on both sides.
  15. 15. Loosen the mango flesh from the skin with a spoon.
  16. 16. Dice half of the mango flesh into small cubes.
  17. 17. Dice the remaining part roughly and puree it with a hand blender.
  18. 18. Wash the mint, shake it dry, and pluck the leaves from the stems.
  19. 19. Set aside some mint leaves for garnish.
  20. 20. Slice the remaining mint into thin strips.
  21. 21. Squeeze the juice from half a lime.
  22. 22. Mix the mint strips, mango cubes, mango puree, 1-2 teaspoons of lime juice, and Sambal Oelek in a bowl.
  23. 23. Season the sauce with salt.
  24. 24. Serve the mango sauce with the baked zucchini halves.
  25. 25. Garnish the zucchini with the reserved mint leaves.
  26. 26. Serve the dish immediately.

Nutrition per serving