Stuffed Zucchini
-one from my summer favourites-
sestavine
Za 2-3 osebe:
okrogle bučke (2)
korenje (2)
šampinjoni (250 g)
šparglji (po želji)
kvinoja (1/3 cup)
paradižnikova omaka
česen v prahu
gorčica
sveža bazilika
svež origano
ingredients
For 2-3 persons:
round zucchini (2)
carrot (2)
mushrooms (250 g)
asparagus (optional)
quinoa (1/3 cup)
tomato sauce
garlic powder
mustard
fresh basil
fresh oregano
Method
Halve and hollow out the zucchini. Place on a baking tray, add a pinch of salt and bake at 190°C for about 25 minutes (until soft).
In the meantime, cut the ingredients. Mix the mushrooms with garlic powder, salt, pepper and a tablespoon of mustard. Pour some oil over the pan and cook the mushrooms until they shrink and lose the excess water. Remove the mushrooms from the pan. Add the vegetables and fry for a few minutes - until they soften. Then add quinoa and water (for the amount, follow the instructions on the packaging). Cook the quinoa risotto for about 18 minutes, until quinoa is cooked (no white parts). Mix with the mushrooms.
When ready - stuff the zucchini with quinoa risotto and bake for another ten minutes.
Serve with homemade tomato sauce (don’t forget fresh basil and oregano) and salad.
