Stuffed zucchini

Ingredients for 6 servings:

• 4 large zucchini
• 500 g minced turkey
• 400 g mushrooms
• 2 onions
• 1 garlic clove(s)
• 1 cup sour cream
• Salt and pepper, from the mill
• Cheese (Gouda) for grating
• 200g quinoa
• 1 stalk(s) leek, large
• 1 onion(s)
• 2 bell peppers, roasted
• zucchini
• 1 cup of cream
• Salt and pepper, from the mill
• Red pepper(s), to taste
• Nutmeg, freshly grated
• vegetable oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with side dish

Brown the ground turkey in a pan until crumbly, then add the finely chopped onions, garlic, and mushrooms and simmer over low heat for about 10 minutes. Cut the zucchini in half lengthwise so I have 8 halves. Hollow out 6 of them. Cut the remaining 2 halves into small cubes and set aside. Meanwhile, wash the quinoa and cook it in water according to the instructions, adding a teaspoon of vegetable soup granules each time. In the second pan, sauté the finely chopped onions with a little vegetable oil. Slice the leek in half lengthwise and cut the halves into thin pieces. Cut the bell pepper into small pieces, add everything to the onions, and simmer for about 5 minutes. Now, in a pan, mix the minced meat with the sour cream, season with the spices, and let it sit for a short while. Divide the mixture between the zucchini halves, sprinkle with some of the diced zucchini and grated cheese, and bake in a preheated oven at 180°C for about 20 minutes, until the cheese is golden brown. In the second pan, add some of the finely chopped zucchini and the cream and simmer briefly. Season to taste with the spices. Stir in the cooked quinoa and let it sit for 2 minutes without heat. Divide everything among 6 plates and serve with a mixed salad.