Quinoa Stuffed Zucchini

Instructions

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Rinse the quinoa thoroughly. Place it in a saucepan with the water and ⅜ tsp (2 gr) salt, bring to a boil over high heat, then cover and simmer over low heat until the water is absorbed.

   Timer: 15 min (fixed)

   Ingredients used: 170.0 gr Quinoa, 2.0 gr Salt, 360.0 ml Water

   Cookware: fine mesh sieve, saucepan

3. Step 3

   Remove the quinoa from the heat and let it stand, covered. Fluff it with a spoon afterward.

   Timer: 5 min (fixed)

   Cookware: saucepan, spoon

4. Step 4

   Halve each zucchini lengthwise and scoop out the centers, leaving shells about 1 cm thick. Chop and reserve the scooped flesh, then arrange the shells in a baking dish.

   Ingredients used: 4.0 piece Zucchini

   Cookware: baking dish, Chef Knife, cutting board, spoon

5. Step 5

   Brush the zucchini shells with 2 tsp (10 ml) olive oil and season with ¼ tsp (1 gr) salt. Roast until they begin to soften.

   Timer: 12 min (fixed)

   Ingredients used: 10.0 ml Extra Virgin Olive Oil, 1.0 gr Salt

   Cookware: baking dish

6. Step 6

   Heat 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add the onion, bell pepper, and reserved zucchini flesh, then cook until softened and excess moisture has evaporated.

   Timer: 7 min (fixed)

   Ingredients used: 15.0 ml Extra Virgin Olive Oil, 1.0 piece Onion, 1.0 piece Red Bell Pepper

   Cookware: skillet, spoon

7. Step 7

   Add the garlic, tomato, oregano, and remaining salt. Cook over medium heat until the garlic is fragrant and the mixture is no longer watery.

   Timer: 4 min (fixed)

   Ingredients used: 200.0 gr Canned Tomato, 2.0 gr Dried Oregano, 8.0 gr Garlic, 2.0 gr Salt

   Cookware: skillet, spoon

8. Step 8

   Combine the cooked quinoa and vegetable mixture in a bowl. Fold in the feta, parsley, lemon juice, and black pepper.

   Ingredients used: 120.0 gr Feta Cheese, 1.0 gr Ground Black Pepper, 30.0 ml Lemon Juice, 15.0 gr Parsley

   Cookware: mixing bowl, spoon

9. Step 9

   Fill the roasted zucchini shells with the quinoa mixture and drizzle with the remaining 1 tsp (5 ml) olive oil. Bake at 200°C until the zucchini is tender and the filling is lightly browned.

   Timer: 18 min (fixed)

   Ingredients used: 5.0 ml Extra Virgin Olive Oil

   Cookware: baking dish, spoon