Zucchinis stuffed with Quinoa, Feta and Spinach

Preparation Time45min
  • unit.none ingredient.zucchini
  • unit.g ingredient.quinoa
  • unit.g ingredient.feta
  • unit.g ingredient.freshspinach
  • unit.none ingredient.onion
  • unit.none ingredient.oliveoil
  • unit.none ingredient.salt
  • unit.none ingredient.pepper
  • unit.none ingredient.garlicpowder
  1. 1
    Pre-heat your oven to 160°C (320°F)
  2. 2
    Cook the quinoa in twice the amount of unsalted water for 20-25 minutes
  3. 3
    If you use longish zucchinis, cut them in halves, for round zucchinis, cut off a "lid". Carve out the zucchinis with a spoon
  4. 4
    Wash the spinach and chop it coarsely, before sautéing it for 2 minutes in a pan on medium heat
  5. 5
    In the meantime, dice the onion
  6. 6
    Once the spinach has shrunk, transfer it in to a bowl and add some olive oil, the onion and the inside of the zucchini to the pan. Season both with a litte bit of salt and garlic powder
  7. 7
    Put the zucchinis onto a baking tray and pre-bake them in the oven for 10 minutes
  8. 8
    Cut the feta into small cubes and add it to the spinach
  9. 9
    Once the onions get transparent, you can also transfer them and the zucchini into the bowl
  10. 10
    Now mix the cooked quinoa into the same bowl and season the stuffing with salt, pepper and some more garlic powder
  11. 11
    Stuff the zucchinis and bake them for another 10 minutes
  12. 12