Preparation Time: 10 minutes / Cooking Time: 30 minutes / Serves 2-6
Ingredients
- 4 zucchinis
- 100g red quinoa
- 1 clove garlic, diced
- 1 medium red onion, diced
- 400ml stock, vegetable or chicken
- 2g ground cumin
- 2g all spice
- 2g ground clove
- 2g ground cardamom
- 2g ground cumin
- 2g ground mint
- 10ml vegetable oil
- 1 stalk fresh parsley
- 20g feta cheese
Method
- With a spoon remove the flesh of the zucchini.
- Chop the zucchini flesh finely and place in a bowl.
- Add the garlic, onion, quinoa, cummin, all spice, clove, cardamom, cummin and mint to the zucchini flesh and mix well.
- Place a fry pan on a high heat and add the oil.
- Add the quinoa mix to the pan and fry lightly for 3-4 minutes.
- Add half of the stock to the pan.
- Once the stock has been absorbed, remove the quinoa from the pan.
- Place the zucchini into the pan (skin side down) and fill the hollows with the quinoa mix.
- Add the rest of the stock to the pan and cover with a lid.
- Simmer for 20 minutes.
- Remove from the heat and sprinkle with fresh parsley and feta cheese.
Notes
The stuffed zucchini taste great hot or cold. You can also substitute the feta cheese for goats cheese or Greek yoghurt.