STUFFED MEXICAN ZUCCHINIS

Baked stuffed zucchinis with quinoa, corn, beans, leek, and bell pepper.

Recept

Sestavine (za 4 osebe): ▫️4 zucchini bučke ▫️350 ml paradižnikove omake ▫️2 jž paradižnikovega koncentrata ▫️150 g kvinoje ▫️0,5 zelene paprike ▫️0,5 rdeče paprike ▫️100 g koruze ▫️100 g rdečega fižola ▫️1 večji por ▫️1 jž kokosovega olja ▫️1 čž kumine ▫️2 čž paprike v prahu ▫️1 čž drobljenega suhega paradižnika ▫️0,5 čž kurkume ▫️1 čž čebule v prahu ▫️1 čž česna v prahu ▫️0,5 čž mletega čilija ▫️1,5 čž origana

▫️Sol ▫️Poper

Postopek:

👉🏼Skuhaj kvinojo in segrej pečico na 175°C.

👉🏼Vsako bučko razpolovi po dolžini in jo z žlico izdolbi. Sredico nareži na manjše koščke. 👉🏼V ponvi segrej kokosovo olje in prepraži na kolobarje narezan por. Malo posoli. 👉🏼Dodaj na kocke narezano papriko in narezano sredico bučk. Praži na srednjem ognju 5-10 minut.

👉🏼Dodaj koruzo in fižol ter dodaj vse začimbe, razen origana.

👉🏼Dodaj paradižnikov koncentrat, dobro premešaj in zalij z 200 ml paradižnikove omake. Kuhaj pokrito še 5 minut.

👉🏼K zelenjavi dodaj kuhano kvinojo ter dobro premešaj. 👉🏼Izdolbene bučke razporedi po pekaču ter vsako malo posoli in popopraj. 👉🏼Filo razporedi med bučkami. 👉🏼150 ml paradižnikove omake polij med bučkami. Po potrebi lahko tudi več. Dno bučk mora biti oblito. 👉🏼Na polnjene bučke podrobi origano in pekač položi v pečico. 👉🏼Peci 10 minut na 175°C in nato še 15 minut na 160°C.

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English

Recipe

Ingredients (for 4 persons): ▫️4 zucchinis ▫️350 ml of tomato sauce ▫️2 tbsp of tomato concentrate ▫️150 g of quinoa ▫️half of green pepper ▫️half of red pepper ▫️100 g of corn ▫️100 g of kidney beans ▫️1 large lee

▫️1 tbsp of coconut oil ▫️1 tsp of cumin ▫️2 tsp of powdered paprika

▫️1 tsp of chopped dried tomatoes

▫️0,5 tsp of turmeric

▫️1 tsp of powdered onion

▫️1 tsp of powdered garlic ▫️0,5 tsp of chilli flakes ▫️1,5 tsp of oregano

▫️ salt ▫️pepper

Method:

👉🏼Cook the quinoa and preheat the oven to 175°C (350℉).

👉🏼Half each zucchini lengthwise and hollow out each half with a spoon. Chop the centre into smaller pieces. 👉🏼Heat the coconut oil in the pan, cut the leek into slices and sauté it on coconut oil. Add a pinch of salt. 👉🏼Add sliced peppers and chopped centre of zucchinis. Sauté over medium heat for 5-10 minutes. 👉🏼Add the corn and the beans and all the spices except for the oregano.

👉🏼Add the tomato concentrate, mix well and pour in 200 ml of tomato sauce. Cook covered for another five minutes.

👉🏼After 5 minutes add the cooked quinoa and mix well.

👉🏼Spread the hollowed-out zucchinis over the baking tray and sprinkle each with a pinch of salt and pepper. 👉🏼Fill each zucchini with the fill. 👉🏼Pour 150 ml of tomato sauce between the zucchinis. Add more if necessary, the bottom around the zucchinis must be covered. 👉🏼Sprinkle oregano on top of zucchinis and place the baking tray in the oven. 👉🏼Bake for 10 minutes at 175°C (350℉) and then for 15 minutes at 160°C (320℉).