Quinoa and zucchini casserole

Ingredients for 2 servings:

• 150g quinoa
• 250 g zucchini
• 3 eggs
• 400 ml vegetable stock
• 50 g sunflower seeds
• 150 g yogurt or crème fraîche
• herbal salt
• pepper
• curry
• nutmeg
• chili
• n. B. Cheese for topping (e.g. Pikantje Gouda)

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Bring the vegetable stock to a boil and then simmer the quinoa for 15 minutes. There should usually be no liquid left by then. Meanwhile, combine the sunflower seeds, yogurt or crème fraîche, and eggs. Grate half of the zucchini and stir in. Season to taste with salt, pepper, curry, nutmeg, and chili. Slice the remaining zucchini and lightly salt it to absorb the water. Pat dry after 5 minutes. Stir the quinoa into the mixture, pour everything into a baking dish, and top with the zucchini slices. Finally, sprinkle with your favorite cheese and bake at 180°C for about 30 minutes.