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Zucchini stuffed with tofu and quinoa

Ingredients

4 persons

  • 4 round zucchini’s

  • 100 g tofu

  • 80 g of quinoa

  • 2 tomatoes

  • 1 chopped onion

  • 2 garlic cloves, crushed

  • 4 tbsp of olive oil

  • 1 sprig of dried thyme

  • 50 g of cantal

  • 1 egg

  • a few sprigs of flat-leaf parsley

  • salt and pepper

Preparation

Slice a "hat" off the top of each zucchini, and carve the inside using a melon baller or a sharp-edged teaspoon, reserving the flesh.

Wash the tomatoes, seed them and dice them.

Meanwhile, heat a glug of olive oil in a large skillet, and sauté the onion, garlic and crumbled thyme for 5 minutes, stirring regularly, until soft and fragrant.

Add tomatoes and zucchini flesh and cook for 10 minutes, stirring from time to time, until cooked through. If the zucchini has rendered a lot of juice, drain the mixture in a sieve placed over a bowl.

Cook the quinoa for 10 minutes in a large pot of boiling water and drain.

Preheat the oven to 180 ° C (th. 6). Crumble the tofu and grate the cantal.

In a salad bowl, beat the egg into an omelet and season with salt and pepper. Add the tofu, grated cheese and the quinoa, tomato/zucchini mix and the chopped parsley. Adjust the seasoning and add a drizzle of olive oil.

Fill the zucchini with the stuffing and replace the caps. Arrange them in a gratin dish, sprinkle them with the remaining olive oil. Pour 20 cl of water into the dish and bake for 40 min.

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