Stuffed zucchini is always tasty, beautiful and festive! And if you use chicken meat, vegetables and boiled quinoa as a filling, you also get an unusually healthy dish! Be sure to try!
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.
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
Preheat the oven to 180 degrees.
Wash the zucchini, cut in half and use a tablespoon to remove the pulp, leaving the "boats". Do not discard the pulp.
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.
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.
We stuff zucchini boats. I just apply with a tablespoon, tamping well. Top with finely grated cheese.
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!