Vegetable cous cous with fish balls
159 recipes
Quinoa Stuffed Squash
ingredients
servings
3
Courgette
3 unit
Ricotta cheese
100 grams
Quinoa
1 cup
Fresh mint
2 leafs
Iodized salt
to taste
White pepper
to taste
Extra virgin olive oil
2 spoons
single courses from Italy
Quinoa Stuffed Squash
Quinoa Stuffed Squash
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A unique vegetarian and gluten-free dish ... perfect for summer!
preparation
step 1
In a saucepan pour 2 glasses of water, bring to a boil and salve slightly. Pour the quinoa previously rinsed very well under running water,
step 2
Cover with the lid and bake gently for about 15 minutes until the quinoa has absorbed all the water.
step 3
Boil the zucchini in boiling water for 5 minutes.
step 4
Allow them to cool slightly, cut off the caps and empty them with a teaspoon. Salve the inside and put them to school.
step 5
In the meantime cut the inside of the zucchini and dab it into a frying pan with a spoon of oil. Salve, pepper and cook for ten minutes.
step 6
Then put in a bowl the courgettes of courgettes, quinoa, ricotta, some fresh mint leaves and mix well. Adjust salt if needed.
step 7
With this compound fill the empty zucchini. Place in a large baking tray and place the respective caps on the side
step 8
Cook in hot oven at 180 degrees for about 25 minutes.
step 9
Eat tepid and even better if they have rested a few hours.
