Zucchini stuffed with minced chicken, vegetables and quinoa

Ingredients

• young zucchini (zucchini) - 4 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• tomatoes - 2 pcs.
• chicken fillet - 600 g
• quinoa - 1/2 cup
• hard cheese - 50 g
• salt, pepper - to taste
• fresh thyme - 3-4 sprigs
• vegetable oil - 2 tbsp.

Cooking

Step 1

Soak the quinoa in cold water to remove the bitterness. I fill up for about an hour. Then you need to rinse the cereal very thoroughly with cold water.

Step 2

Boil quinoa. To do this, place washed quinoa in a saucepan, pour water in a ratio of 1: 2 (1 part cereal to 2 parts water), bring to a boil, reduce heat and cook under a closed lid for about 20 minutes until the water is completely absorbed by the cereal. Cool cooked quinoa

Step 3

Preheat the oven to 180 degrees.

Step 4

Wash the zucchini, cut in half and use a tablespoon to remove the pulp, leaving the "boats". Do not discard the pulp.

Step 5

Wash all vegetables. Finely chop onions, carrots and zucchini pulp, tomatoes - into small cubes. In a large saucepan, heat some oil (I used coconut oil) and start frying the onion. Behind him - carrots and the pulp of zucchini (not all !!! There is a lot of pulp left, so look to taste). When the vegetables are well fried, add the minced chicken and, breaking up large pieces with a spatula, fry everything for about 10-15 minutes.

Step 6

Then add the tomatoes and fry over high heat until almost all the liquid has evaporated. Salt, pepper, add thyme leaves (no stems - a little), add cooked quinoa, mix and heat together for a couple of minutes.

Step 7

We stuff zucchini boats. I just apply with a tablespoon, tamping well. Top with finely grated cheese.

Step 8

Transfer the baking sheet to the oven and bake for about 30-40 minutes until a delicious golden crust forms. The filling is very juicy and tasty, in combination with zucchini - just perfect! And they are good the next day. Feel free to advise!