Wednesday, December 12, 2012

Recipe: Stuffed 8 Ball Zucchini

1 cup quinoa
1.5-2 cups chicken stock
2-3 cloves garlic, minced or finely chopped
1 bunch spinach or Warrigal Greens
1 big fistful of cherry tomatoes
4 x 8 Ball Zucchini
butter or oil for frying
Salt & pepper to taste
Squeeze of lemon

Heat oven to 180 degrees celcius.
Cook quinoa with chicken stock for around 20 minutes until tender. The stock should all absorb into the quinoa. Add water if necessary.
Cut a lid off the zucchini and scoop out the flesh into a bowl (a melon baller is apparently good for this but a spoon will do). Add halved cherry tomatoes and chopped spinach.
Heat butter or oil in a frypan and add minced/chopped garlic.

Add zucchini mix and sautee for several minutes until the flesh reduces. Add quinoa and mix flavours together. Cook until the liquid disappears. Add seasoning.

Stuff zucchini and place into oven for around 40 minutes or until cooked.

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