Summary

Ingredients

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

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Instructions

1. Rinse the quinoa with hot water, put it in a saucepan, pour the boiling vegetable stock over it and let it steep for 20 minutes on a low heat.
2. Wash, dry and halve the zucchini. Hollow out with a teaspoon, cut the meat into small cubes and set aside. Place the zucchini halves on a parchment-lined baking sheet.
3. Preheat the oven to 180 ° C top / bottom heat.
4. Briefly press the unpeeled clove of garlic with the flat side of the knife. Then peel and roughly chop. Peel and dice the onion.
5. Heat the olive oil in a pan, add the garlic and onions and fry briefly. Then remove the rosemary and thyme from the branch and add. If available, add some dried oregano. Add the zucchini meat set aside and mix well with the herbs. Wash and dry the spring onions and put them in the pan, cut into small rings.
6. Briefly clean the mushrooms (rub with a mushroom brush or a little kitchen roll) and cut into small cubes. Add the mushroom cubes to the pan. Wash and dice tomatoes and add to the pan with the remaining vegetables, mix well and simmer a little. Add the tomato paste and maple syrup and season to taste with freshly ground salt and pepper and hot paprika flakes. Now stir in the finished quinoa. If desired, a little vegetable stock can now be added.
7. Finally stir in the sour cream and pour everything into the zucchini halves. Put in the oven for about 15-20 minutes.