Summary

Ingredients

• 1 zucchini
• 100 g quinoa
• 6 tomato (s), dried, in oil
• 1 tablespoon, heaped goat cream cheese
• 1 tablespoon peanut butter
• 1 spring onion (s)
• some cayenne pepper
• some paprika powder
• 1 teaspoon lemon juice
• salt
• some parmesan for gratin, optional
• 2 tablespoon cashew nuts

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Instructions

1. Preheat the oven to 160 degrees.
2. Cook the quinoa with the spring onions cut into rings according to the instructions on the packet and allow to soak (or drain off any remaining water).
3. Halve the small zucchini lengthways and scrape out the inner soft core mass with a small spoon. Add the diced, dried tomatoes, peanut butter, goat cheese, coarsely chopped nuts, cayenne pepper, paprika powder and quinoa to the finely chopped core mass. Season to taste with salt (a bit too spicy than too mild, as the zucchini takes a bit of flavor).
4. Salt the zucchini halves, fill them with the quinoa mixture and, if necessary, rub the parmesan over them. Brush the casserole dish with a little oil (preferably that of the tomatoes), place the zucchini on top of the remaining filling mixture (if available) in the casserole dish. Baked for about 20 minutes.