Stuffed zucchini with quinoa

Name: Stuffed zucchini with quinoa
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Quinoa; 2 TABLESPOONS Sunflower oil; 400 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Parsley; 4 small zucchini; 3 uncooked, fine bratwursts (à approx. 100 g); 150 g frozen peas; 1 egg (size M); 200 g Double cream cream cheese; 80 g Parmesan cheese; 7-10 Tbsp Chili Flakes

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Quinoa
2 TABLESPOONS Sunflower oil
400 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Parsley
4 small zucchini
3 uncooked, fine bratwursts (à approx. 100 g)
150 g frozen peas
1 egg (size M)
200 g Double cream cream cheese
80 g Parmesan cheese
7-10 Tbsp Chili Flakes

Directions

1
Wash the quinoa, place on kitchen paper and drain well. Heat the oil in a pot. Roast the quinoa for 3-4 minutes. Deglaze with broth, bring to the boil, season with salt and pepper. Reduce heat and let it swell for about 12 minutes.
2
Let it cool down.
3
Meanwhile wash parsley, shake dry, pluck the leaves from the stalks and chop finely. Wash and clean the zucchini and cut them in half lengthwise. Scrape out the seeds with a spoon. Press the sausage meat from the intestines into a bowl.
4
Add quinoa, sausage meat, peas, parsley, egg and 100 g cream cheese and mix. Season with salt and pepper.
5
Fill the hollowed zucchini with the mixture. Spread the rest of the cream cheese as flakes on top and place in an ovenproof dish. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see
6
manufacturer) Bake for 25-30 minutes.
7
Grate the cheese finely and spread it on the zucchini about 10 minutes before the end of the cooking time. Remove the zucchini from the oven, cool briefly and garnish with chilli flakes.