Filled Zucchini with Quinoa and Mixed Vegetables

5 from 3 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 238 kcal


  • 200 g Quinoa
  • 500 Milliliters Vegetable broth
  • 4 size Zucchini
  • 8 tablespoon Olive oil
  • 4 Toes Garlic
  • 4 small Onions
  • 8 Pc. Spring onions
  • 2 Branches Rosemary
  • 4 Branches Thyme
  • Oregano
  • 16 piece Champions
  • 12 small Panicle tomatoes
  • 4 tablespoon Tomato paste
  • 4 tablespoon Maple syrup
  • 1 teaspoon Sweet paprika
  • 4 tablespoon Sour cream


  • Rinse the quinoa with hot water, put it in a saucepan, pour the boiling vegetable stock over it and let it steep for 20 minutes over a low heat. Then drain in a sieve.
  • Wash the zucchini, dry them and cut them in half lengthways. Use a teaspoon to remove the beef meat and cut it into small pieces. Place the zucchini on a parchment-lined baking sheet.
  • Peel and finely chop the garlic cloves. Peel the onions and cut into small cubes. Heat some oil in a pan and briefly fry the onion cubes and garlic. Then remove the rosemary and thyme from the branch, finely chop and add to the pan. Then there is also the oregano and the pulp of the zucchini. Cut the spring onions into small rings, roughly dice the champagne, dice the tomatoes and add everything to the pan as well. Let everything boil down a little.
  • Then add the quinoa, maple syrup, tomato paste, salt, pepper and paprika powder. Finally stir in the sour cream.
  • Fill the zucchini halves generously with the vegetable filling and place them in the oven for 15-20 minutes at 180 degrees.


Serving: 100gCalories: 238kcalCarbohydrates: 10.2gProtein: 1gFat: 21.7g
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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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