Summary

Ingredients

• 1 port. salmon
• 1 small zucchini
• 100 g quinoa
• 2 small tomato (s)
• 1 shallot (s)
• some grated parmesan
• 15 g cottae cheese
• salt and pepper
• parsley
• thyme
• Tomato paste
• oregano

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Instructions

1. Divide the zucchini and hollow out to an edge of approx. 4 mm.
2. Boil some water in a deep pan, add the zucchini and simmer until they are soft. Put the quinoa in a sieve, wash it and let it boil in hot water for about 10 minutes.
3. Cut the shallot into small cubes and fry. Cut the meat of the zucchini and the tomatoes into cubes and add them. Add the cooked quinoa, the cottage cheese and a little tomato paste and stir until a homogeneous mixture is formed. Season the mixture and add a pinch of grated Parmesan cheese.
4. Fill 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 heat the filled zucchini halves again in the microwave or oven and serve with the salmon.