← All recipes

🍽️ Stuffed Zucchini with Tomato Salsa in the Air Fryer

150 kcal · 45 min · 2 servings

Ingredients

• 2 Zucchini
• 3 Tomatoes
• 1 Onion
• 2 Garlic
• 100g Quinoa
• 2 EL Olive Oil
• 1 TL Salt
• 1 TL Pepper
• 1 TL Oregano

Instructions

1. 1. Wash the 2 zucchini under running water and pat them dry.
2. 2. Cut off the top third of the zucchini as lids and set them aside.
3. 3. Scoop out the seeds and soft pulp with a spoon.
4. 4. Dice the scooped-out zucchini flesh into small cubes and set aside.
5. 5. Rinse the 100 g quinoa in a fine sieve under cold water.
6. 6. Pour the 200 ml water into a pot and bring it to a boil.
7. 7. Stir in the drained quinoa, cover the pot and let it sit for 15 minutes to swell.
8. 8. Finely chop the onion and the 2 garlic cloves.
9. 9. Dice the 3 tomatoes small and mix them with the zucchini flesh.
10. 10. Heat 1 tablespoon olive oil in a pan and sauté the onion and garlic.
11. 11. Add the tomato mixture and season with 1 teaspoon salt, pepper and oregano.
12. 12. Preheat the air fryer to 180 °C until the signal sounds.
13. 13. Fill the zucchini halves with the warm quinoa-tomato mixture.
14. 14. Place the zucchini lids on top and brush them with the remaining oil.
15. 15. Cook the zucchini for 20 minutes at 180 °C, until you can pierce them with a fork.
16. 16. Serve the stuffed zucchini hot, the filling should be steaming and smell aromatic.

Nutrition per serving

• kcal: 150
• Protein: 10 g · Fett/Fat: 8 g · Carbs: 15 g