John Myers
Ingredients for 1 servings:
- 1 zucchini
- 100g quinoa
- 6 tomatoes, dried, in oil
- 1 tbsp, heaped goat’s cheese
- 1 tbsp peanut butter
- 1 spring onion(s)
- some cayenne pepper
- some paprika powder
- 1 tsp lemon juice
- Salt
- some Parmesan cheese for topping, optional
- 2 tbsp cashew nuts
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
vegetarian, sophisticated and delicious
Preheat oven to 160 degrees Celsius (325 degrees Fahrenheit). Cook quinoa with sliced spring onions according to package instructions and let it swell (or drain any remaining water). Halve small zucchini lengthwise and scoop out the soft inner core with a small spoon. Add the diced, sun-dried tomatoes, peanut butter, goat cheese, coarsely chopped nuts, cayenne pepper, paprika, and quinoa to the finely chopped core. Season to taste with salt (a little too spicy rather than too mild, as the zucchini absorbs some of the flavor). Salt the zucchini halves, fill with the quinoa mixture, and grate Parmesan cheese over the top, if desired. Brush a baking dish with a little oil (preferably the same as the tomato mixture), then place the zucchini on top of the remaining filling mixture (if using). Bake for about 20 minutes.
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