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Stuffed vegetables from the oven are always delicious. Because of their lightness and their intensified roasted taste, they always go down well with us.
This variant shines with the interesting filling made from the mineral-rich quinoa and nutritious beans, it doesn’t always have to be rice. Enjoy these filled zucchinis.
Filled zucchinis with quinoa & white beans
2 medium zucchinis
200g canned white giant beans
100g feta cheese
80g quinoa
400g can of peeled tomatoes
3 cloves of garlic
1 red onion
1 / 2TL coriander seeds
1 / 2TL orange peel zest
5 tbsp of olive oil
1 pinch of cane sugar
30-50ml water
2 bay leaves
4 allspice berries
sea-salt
black pepper
4 tbsp white wine
30-50ml dry red wine
Peel and finely chop the onion and 2 cloves of garlic. Heat 4 tablespoons of the olive oil in a saucepan and fry the onion and garlic in it. Season with a pinch of sugar, salt and pepper and then add the peeled tomatoes. Mash the peeled tomatoes a little with the spoon.
Now add the bay leaves and let everything simmer.
Season with the ground coriander seeds, allspice and the orange zest. Add 100ml hot water and simmer for about 45 minutes.
Wash the quinoa separately, cook until soft and drain.
Wash the zucchini and halve lengthways and remove the seeds.
Choose the right baking dish beforehand.
Heat 1 tablespoon of olive oil in a saucepan and fry a finely chopped clove of garlic in it and deglaze with white wine (about 4 tablespoons). Roughly cut the drained giant beans and put them in this pot. Remove the pot from the oven.
Then stir in the quinoa and season with salt / pepper. Chop or crumble the sheep’s cheese into pieces approx. 0.7 cm in size and stir in as well.
Fill the halved and hollowed zucchinis with the bean mixture.
Fill the baking dish with the tomato sauce and red wine and stir a little. Let the zucchinis sit in it and place everything in the oven preheated to 180 degrees top and bottom heat for about 45-55 minutes.
TIPS:
Tip 1: a small side salad with radicchio / chicory goes well.
Tip 2: you can also use ricotta instead of the feta.
Tip 3: also tastes delicious when warmed up.
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Filled zucchinis with quinoa & white beans
Ingredients
- 2 medium zucchinis
- 200 g canned white giant beans
- 100 g feta cheese
- 80 g quinoa
- 400 g can of peeled tomatoes
- 3 cloves of garlic
- 1 red onion
- 1 / 2 TL coriander seeds
- 1 / 2 TL orange peel zest
- 5 tbsp of olive oil
- 1 pinch of cane sugar
- 30-50 ml water
- 2 bay leaves
- 4 allspice berries
- sea-salt
- black pepper
- 4 tbsp white wine
- 30-50 ml dry red wine
Instructions
- Peel and finely chop the onion and 2 cloves of garlic. Heat 4 tablespoons of the olive oil in a saucepan and fry the onion and garlic in it. Season with a pinch of sugar, salt and pepper and then add the peeled tomatoes. Mash the peeled tomatoes a little with the spoon.
- Now add the bay leaves and let everything simmer.
- Season with the ground coriander seeds, allspice and the orange zest. Add 100ml hot water and simmer for about 45 minutes.
- Wash the quinoa separately, cook until soft and drain.
- Wash the zucchini and halve lengthways and remove the seeds.
- Choose the right baking dish beforehand.
- Heat 1 tablespoon of olive oil in a saucepan and fry a finely chopped clove of garlic in it and deglaze with white wine (about 4 tablespoons). Roughly cut the drained giant beans and put them in this pot. Remove the pot from the oven.
- Then stir in the quinoa and season with salt / pepper. Chop or crumble the sheep's cheese into pieces approx. 0.7 cm in size and stir in as well.
- Fill the halved and hollowed zucchinis with the bean mixture.
- Fill the baking dish with the tomato sauce and red wine and stir a little. Let the zucchinis sit in it and place everything in the oven preheated to 180 degrees top and bottom heat for about 45-55 minutes.
Notes
Tip 1: a small side salad with radicchio / chicory goes well.
Tip 2: you can also use ricotta instead of the feta.
Tip 3: also tastes delicious when warmed up.
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