Easy and delicious filled zucchini for yout lunch and dinner. With cooked quinoa, white beans and tomato sauce.
Course filled zucchini
Keyword oven baked
Servings 2Servings
Author Klaraslife
Ingredients
2medium zucchinis
200gcanned white giant beans
100gfeta cheese
80gquinoa
400gcan of peeled tomatoes
3clovesof garlic
1red onion
1 / 2TL coriander seeds
1 / 2TL orange peel zest
5tbspof olive oil
1pinchof cane sugar
30-50mlwater
2bay leaves
4allspice berries
sea-salt
black pepper
4tbspwhite wine
30-50mldry 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
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.