OVEN BAKED STUFFED ZUCCHINIS

#2

meat

main course

difficult

Christina Hubbeling

INGREDIENTS FOR 4 PERSONS

Ingredients for 8 round zucchinis
8 round zucchinis, for example “Round from Nice” or “Rondini”
150 ml vegetable stock (make this yourself quickly & easily with TOMAMI)
160 g quinoa
250 g minced pork
250 g ground beef
2 shallots, finely chopped
2 cloves of garlic, finely chopped
1 vine tomato, finely diced
3 heaped tablespoons mixed, chopped herbs of choice (e.g. thyme, parsley, oregano, sage,
marjoram or rosemary)
150 g feta cheese
5–6 tablespoons of olive oil
TOMAMI # 2 (buy here)

INSTRUCTIONS

Preheat the oven to 200°C (convection oven 180°C). Cut away the top third of the zucchini as a “lid”. Carefully remove the pulp of the zucchini and save for a zucchini soup. Place the
hollowed out courgettes in an ovenproof dish, pour the vegetable stock into the dish and put the courgettes in the oven for 15 minutes.

Meanwhile cook the quinoa according to the instructions on the package. Mix the minced meat, shallots, cloves of garlic, diced tomatoes and herbs into the quinoa. Mash the feta
cheese with a fork and mix in as well. Add the olive oil and, if necessary, season with a little salt. Take the zucchinis out of the oven and fill with the quinoa mixture. Put the lids on and
put the zucchinis back in the oven for another 30 minutes.

If there is not enough liquid, add a little more stock. Before serving, lift the “lids”, drizzle some TOMAMI # 2 on each filled zucchini and put the “lids” back on. An ideal dish for summer months; it can be prepared as a main course with a fresh leaf salad or with vegetable noodles. Oven-baked stuffed zucchinis from the oven are also a delicious accompaniment to grilled meat.

Preparation time approx. 1 hour