Salmon with stuffed zucchini

Ingredients for 1 servings:

• 1 serving of salmon
• 1 small zucchini
• 100g quinoa
• 2 small tomatoes
• 1 shallot(s)
• some Parmesan, grated
• 15 g cottage cheese
• salt and pepper
• Parsley
• Thyme
• Tomato paste
• oregano

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

A low-carb dish.

Divide the zucchini and hollow out the edges, leaving about 4 mm of space. Bring a little water to a boil in a deep pan, add the zucchini, and simmer until tender. Place the quinoa in a sieve, rinse, and cook in hot water for about 10 minutes. Dice the shallot and fry. Dice the zucchini flesh and tomatoes, and add them. Add the cooked quinoa, cottage cheese, and a little tomato paste, and mix until smooth. Season the mixture and add a pinch of grated Parmesan cheese. Stuff the zucchini halves with the mixture. Season the salmon with salt, pepper, and thyme, and fry in a pan on both sides until cooked through. Briefly reheat the stuffed zucchini halves in the microwave or oven and serve with the salmon.