Zucchini Stuffed with Quinoa on Spicy Tomato Ragout

For quinoa stuffed zucchini on hot tomato ragout, first sauté finely chopped onion and garlic in olive oil for the tomato ragout. Fry Kotányi VEGGY Hot+spicy briefly and add diced tomatoes. Cook for about 5 minutes with the lid closed. Add finely chopped rosemary and mix. Salt the ragout to taste.

Wash quinoa thoroughly and bring to a boil with double the amount of water over high heat. Reduce heat and simmer gently with lid on until cooked through (about 15 minutes).

Meanwhile, cut zucchini in half lengthwise and use a small spoon to scoop out the zucchini flesh. Pre-cook the zucchini halves on top of the tomato ragout in a suitable dish, with a sealable lid, in a preheated oven at 220 °C (convection oven) for about 15 minutes.

Heat olive oil in a pan and fry finely chopped onion and garlic first. Fry finely chopped tofu and bell bell pepper pieces as well as diced zucchini pulp. Also fry cumin very briefly. Let cool and then mix with cream cheese, lemon juice and quinoa. Salt the filling to taste and stuff into the pre-cooked zucchini halves. Finish cooking in the oven for another 10-15 minutes.

Serve zucchini stuffed with quinoa on spicy tomato ragout.

Preparation Tip:

Serve zucchini stuffed with quinoa on spicy tomato ragout additionally with a sour cream dip.

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