Table of Contents
Recipe for stuffed zucchini with quinoa and feta
If you are looking for a healthy zucchini recipe, our stuffed zucchini with quinoa and feta is just the thing. Zucchini is rich in important vitamins and minerals such as B vitamins, vitamin C, magnesium and iron. Combined with the other ingredients, it makes a healthy and tasty meal. Enjoy your meal!
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Vegetarian
Italian
Oven dishes, Fast dishes
ingredients
for 4 servings
- 100 g Quinoa
- 180 ml vegetable broth
- salt
- 2 large courgettes (approx. 250 g each)
- 3 tbsp olive oil
- pepper from the grinder
- 1 red pepper
- 60 g black olives (pitted)
- 150 g Feta
- Juice and zest of 1 organic lemon
- 2 sprigs of parsley
preparation
- Rinse the quinoa in a sieve and place in a saucepan with the broth and a pinch of salt. Bring to the boil and let simmer for about 10 minutes.
- Meanwhile, rinse the zucchini, pat dry and cut in half lengthways. Scrape out the seeds and slightly scoop out the flesh. Brush the halves with olive oil. Season with salt and pepper and place on the hot grill. Grill for approx. 10 minutes all over with the lid closed.
- Rinse the peppers, cut in half, clean and finely dice the flesh. Halve the olives. Dice the feta. Pour the quinoa into a bowl and fluff with a fork. Mix in the paprika, olives, 1 tbsp oil and feta cheese and season with lemon juice, salt and pepper. Remove the zucchini halves from the grill, fill with the mixture and return to the grill with the lid closed for about 10 minutes.
- Rinse the parsley, shake dry, pluck off the leaves and cut into fine strips. Scatter the lemon zest over the zucchini and serve.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,510 kJ 361 kcal |
| fat | 25.0 g |
| carbohydrates | 20.0 g |
| protein | 11.0 g |
