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Filled Zucchini Boats with Tomatoes and Pumpkin Sauce with Green Spelled Balls

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 61 kcal

Ingredients
 

For the sauce

  • 1,5 liter Homemade vegetable broth
  • 5 piece Zucchini
  • 1 small Hokkaido pumpkin
  • 4 maturity Peeled + chopped tomatoes
  • 1 size Chopped onion
  • 2 tbsp Coconut fat "mild"
  • 1 liter Vegetable broth
  • 1 liter Vegetable salt
  • 1 liter Lime juice
  • 1 liter Pepper from the mill

For the green spelled balls

  • 250 g Green spelled meal
  • 400 g Homemade vegetable broth
  • 1 small Chopped onion
  • "Mild" coconut oil to bake

Instructions
 

First...

  • Bring the first 200 g green spelled grist to the boil in the vegetable stock and let it swell for 15 minutes, let everything cool down a bit, then stir in the remaining green spelled grist with the chopped onion, mix well and let it steep again - I do this in the morning when I need it at noon .
  • Shape the dough into balls about 20 minutes before eating and bake them in coconut oil "mildly". keep warm until serving.

then...

  • 3 .... prepare all vegetables well, wash the zucchinis, cut in half and scrape out the inside with a spoon - wash, cut, core and dice the pumpkin - wash tomatoes, cut into them and scald them with boiling water and peel them, then chop them -

then...

  • Cook the quinoa gently in a vegetable stock and let it soak.

at the time...

  • Brown the onion in the coconut oil, add the pumpkin cubes, let them stew a little. Now add the tomato pieces, fill up with vegetable stock, bring to a boil and cook. I pureed the whole thing in the Vitamix *, you can also use the mixer, back in the pot and season well with the spices, possibly add a splash of lime juice, if necessary let it steep.

Filling zucchinis ....

  • 6 .... sprinkle the hollowed out zucchini halves with a little vegetable salt and now fill with the swollen quinoa and bake in the preheated oven at about 170 degrees for about 20 to 30 minutes.

Serving ...

  • Place the courgette boats on the plates, add the sauce and the green spelled balls, you can decorate the whole thing with chopped parsley

Nutrition

Serving: 100gCalories: 61kcalCarbohydrates: 4.6gProtein: 0.8gFat: 4.5g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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