Vegetarian stuffed zucchini with quinoa and maple syrup

Ingredients for 1 servings:

• 50 g quinoa
• 125 ml vegetable stock
• 1 large zucchini
• 2 tbsp olive oil
• 1 clove(s) garlic
• 1 small onion(s)
• 2 spring onions
• ½ sprig(s) rosemary
• 1 sprig(s) of thyme
• some oregano
• 4 mushrooms
• 3 small tomatoes
• 1 tbsp tomato paste
• 1 tbsp maple syrup
• Paprika flakes, hot, etc.
• possibly vegetable broth
• 1 tbsp sour cream

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Deliciously flavorful starter for two people or main course for one person

Rinse the quinoa with hot water, place it in a saucepan, pour boiling vegetable stock over it, and simmer over low heat for 20 minutes. Wash, dry, and halve the zucchini. Scoop out the flesh with a teaspoon, cut the flesh into small cubes, and set aside. Place the zucchini halves on a baking sheet lined with baking paper. Preheat the oven to 180°C (top/bottom heat). Briefly press the unpeeled garlic clove with the flat side of a knife. Then peel and roughly chop. Peel and finely dice the onion. Heat olive oil in a pan, add the garlic and onions, and fry briefly. Then remove the rosemary and thyme from the sprigs and add them. If using, add some dried oregano. Add the reserved zucchini flesh and mix well with the herbs. Wash and dry the spring onions, then cut into small rings and add them to the pan. Briefly clean the mushrooms (with a mushroom brush or scrub with a little kitchen paper) and cut into small cubes. Add the diced mushrooms to the pan. Wash and dice the tomatoes, then add them to the pan with the remaining vegetables. Mix well and simmer for a while. Add the tomato paste and maple syrup and season with freshly ground salt and pepper and hot paprika flakes to taste. Stir in the cooked quinoa. If desired, add a little more vegetable stock. Finally, stir in the sour cream and fill the zucchini halves with the mixture. Place in the preheated oven for about 15-20 minutes.