We will start this week with a light recipe (totally need it after the Christmas eating and wine drinking marathon!). I love zucchini, it’s one of the most versatile veggie and one of my favorites so I was very happy to find the round kind at the market this week.
I had just a little bit of quinoa left, some feta and fresh rosemary so I went for a summer flavor dish (I needed a break from all the Christmas recepies and cookies)…
You will need
4 round zucchini (1 per person)
100 gr. quinoa (or leftover rice)
50 gr. feta
50 gr. grated Parmesan cheese
1 garlic clove, minced
fresh parsley and rosemary
salt and pepper to taste
Preheat the oven to 180 c and oil a large baking dish, set aside.
Cook the quinoa following the instruction, drain and let it cool.
Cut a small top for each zucchini. Using a melon spoon (a normal spoon works too), scoop out the flesh making sure not to puncture the outer skin. Season with salt and pepper and set aside. Chop the zucchini flesh roughly and set aside. Place the zucchini shells in the baking dish.
In a saute pan, heat 2 tablespoons olive oil over medium heat. When warm, add the garlic and rosemary, cock for 1 min and add the zucchini flesh. Season with salt and pepper and cook for about 5 minutes. Set aside and let it cool for a bit.
In a large bowl, mix together: cheeses, tomatoes (cut into small cubes), quinoa, zucchini flesh, fresh rosemary and parsley. Taste and eventually add salt and pepper.
Stuff the zucchini with this preparation. Top each zucchini with its respective hat. Drizzle generously with olive oil and add a tad of water at the bottom of the baking dish. Bake the zucchini for 30-45 minutes, or until the outer skin of zucchini is tender. Serve with a side green salad.
If you want to add meat, you could use chicken or even beef into the preparation.