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🍽️ Stuffed Zucchini with Quinoa and Tomatoes

250 kcal · 45 min · 2 servings

Ingredients

• 4 Zucchini
• 100g Quinoa
• 2 Tomatoes
• 1 Onion
• 2 Garlic clove
• 2 EL Olive oil
• 1 Bund Parsley
• nach Geschmack Salt
• nach Geschmack Pepper

Instructions

1. 1. Wash the zucchini, halve them, and scoop out the seeds. Place the zucchini cut-side down in the air fryer and pre-bake at 180°C for 10 minutes.
2. 2. In the meantime, rinse the quinoa in a sieve. In a pot, bring 200 ml of water to a boil and add the quinoa. Simmer over medium heat for 15 minutes, then drain and let cool.
3. 3. Finely chop the onion and garlic. Heat the olive oil in a pan and sauté the onions until translucent. Add the garlic and sauté for a short time.
4. 4. Cut the tomatoes into small cubes and add them to the onion-garlic mixture. Season with salt and pepper.
5. 5. Add the cooled quinoa and chopped parsley to the tomato mixture and mix well.
6. 6. Remove the zucchini from the air fryer and fill them with the quinoa-tomato filling. Place the zucchini back in the air fryer and bake at 180°C for 15 minutes until cooked through.

Nutrition per serving

• kcal: 250
• Protein: 10 g · Fett/Fat: 12 g · Carbs: 30 g