Quinoa Stuffed Zucchini

Directly from the garden of my house, today I propose you some fantastic zucchini that we will use to prepare a really tasty and tasty dish. I thought of stuffing them with quinoa, a cereal that is also suitable for the diet of those who are intolerant to gluten! A single, light and complete dish that makes everyone agree!

Video of the Recipe

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Identity Card of the Recipe

• 174 KCal Calories per serving

• Ingrediants

  • 600 g of zucchini
  • 1 sachet of saffron
  • 3 tablespoons of extra virgin olive oil
  • Q.b. of pepper
  • Q.b. of salt
  • 30 g of capers
  • 100 g of peppers
  • 30 g of grated Parmesan cheese
  • 100 g of stracchino
  • 100 g of quinoa
  • 50 g of walnuts

  Materials Needed

  • Cooking pan
  • Bowl
  • Casserole with lid
  • Chopping board
  • Scavino
  • Knife

  Preparation

  1. In a saucepan, pour 200 ml of water, bring to a boil and add lightly salt. Gather the quinoa, cover with the lid and cook gently for 15 minutes, until the quinoa has absorbed all the water.
  2. In the meantime, devote yourself to preparing the zucchini. Wash the vegetables, remove the stalk, cut them in half and dig out the pulp. Cut the pulp into cubes.
  3. Wash the peppers, cut them into pieces and sauté them in a pan with a drizzle of oil, together with the zucchini pulp. Season with salt and pepper to taste. Brown the vegetables for 5 minutes, stirring often.
  4. Dissolve a sachet of saffron in a little hot water, then add it to the vegetables.
  5. Add the chopped capers and walnuts, turn off the heat and combine the sauce in a bowl.
  6. When the quinoa has absorbed all the water, remove it from the saucepan and add it to the vegetable sauce.
  7. Place the courgettes in a pan, season with salt and pepper, then sprinkle with a drizzle of oil.
  8. Mix the filling with stracchino cheese and parmesan.
  9. Fill the zucchini boats with the quinoa and vegetable filling.
  10. Brown the courgettes over high heat for a few minutes, cover with the lid, lower the heat and cook for about 20 minutes.

  The alternative to the oven
  As an alternative to cooking in a pan, it is possible to cook the zucchini in the oven at 180 ° C for 20 minutes: before removing the vegetables from the oven, it is advisable to grill them again.

  11. Remove the courgettes from the pan and serve.

  Alice's comment - PersonalCooker

  Did you like the idea? You can obviously stuff other vegetables (eg peppers, aubergines) using the same stuffing! If you don't like quinoa, you can replace it with other cereals, such as rice or millet; if you are not celiac, you can also use cereals such as spelled, barley, oats, kamut or whatever you like best.

  Nutritional values ​​and Health Comment on the recipe

  Zucchini Stuffed with Quinoa are a first course with a not too high energy intake. Calories are provided above all by carbohydrates, followed by lipids and finally by proteins. The carbohydrates are mainly complex, unsaturated fatty acids and medium proteins. biological value The fibers seem very abundant and the cholesterol is insignificant.
  Quinoa Stuffed Zucchini are suitable for most diets, taking care to adjust the portion in overweight, diabetic or hypertriglyceridemic subjects. They are allowed in case of celiac disease and lactose intolerance; they are suitable for vegetarians but not for vegans.
  The average portion is around 200g (350kcal).
  The values ​​on the side refer to 100 grams of cooked food.