Mushroom and quinoa-stuffed courgette (zucchini)

Name: Mushroom and quinoa-stuffed courgette (zucchini)
Cook time: 40 min
Total time: 40 min
Cuisine: European, Mediterranean
Ingredients: olive oil; 2 round courgettes, or long ones; 75g quinoa; 10g porcini mushrooms; 2 spring onions, finely chopped; 100g cherry tomatoes, quartered; 1 tsp ground cumin; 50g goat’s cheese, broken into pieces; to serve green salad

1 step

Cook:40min

Easy recipe for stuffed courgettes. Pack the insides with quinoa, cherry tomatoes, mushrooms and goat's cheese before baking. A healthy vegetarian main course

Updated at: Thu, 17 Aug 2023 07:35:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories317.1 kcal (16%)

Total Fat15.6 g (22%)

Carbs33.5 g (13%)

Sugars6.4 g (7%)

Protein13.2 g (26%)

Sodium138.4 mg (7%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

olive oil

2courgettes

round, or long ones

75gquinoa

10gporcini mushrooms

2spring onions

finely chopped

100gcherry tomatoes

quartered

1 tspground cumin

Instructions

Step 1

Heat the oven to 200C/fan 180C/gas 6. Top the courgettes, discard the stem and scoop out the seeds to make a hollow in the middle. Put on a baking tray and cook for 15 minutes. Boil the quinoa in salted water for 12-15 minutes until soft. Soak the mushrooms in 100ml boiling water. Fry the spring onion in 1 tsp olive oil for 2 minutes, add the cherry tomatoes and simmer for 5 minutes. Drain the quinoa and add to the tomatoes. Roughly chop the mushrooms and add them along with half of the mushroom liquid, to the pan. Add the cumin, and season. Simmer for 5 minutes until the liquid is absorbed. Stir through the goat’s cheese. Fill the courgettes with the quinoa mix, bake for 15-20 minutes. Serve with the remaining quinoa and a green salad.