multicolored tagliatelle with fresh sauce
52 recipes
stuffed round zucchini quinoa and agretti
ingredients
servings
4
Courgette
600 grams
Lettuce or salad
50 grams
Quinoa
90 grams
Grated Parmesan cheese
20 grams
Extra virgin olive oil
24 grams
Iodized salt
2 grams
Shallots
50 grams
single courses from Italy
stuffed round zucchini quinoa and agretti
stuffed round zucchini quinoa and agretti
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Lightness is goodness in a complete meal, light and tasty ..
preparation
step 1
First boil plenty of water in a wide pot. Prepare the ingredients, wash the zucchini and blanch soon as the water reaches a boil for 10 minutes.
step 2
Meanwhile, cut the radicle of agretti, wash them and put them to boil along with the zucchini, the time is 5 minutes. Peel, wash and reduce the shallot into thin slices. Preheat the oven.
step 3
Cook the quinoa well in lightly salted boiling water for 15 minutes, then drain. Now hollowed zucchini, on a cutting board into small pieces reduce the inside that you have made ...
step 4
cut too agretti to pezzettiIn pan pour 3 tablespoons dolio, fry the shallots for two minutes, add the diced zucchini, the agretti and quinoa, adjust salt ..
step 5
turn off the heat and add the grated Parmesan. This takes 3-4 minutes, because all the ingredients are cooked glia, only serves to flavor everything ..
step 6
Now fill the zucchineAdagiatele in a baking pan lined with a sheet of greaseproof paper and put in the oven at 180 degrees for 10-12 minutes.
