Gefüllte VEGGY-Classic-Zuchhini mit Qunioa und Tomatenragout

Stuffed Zucchini on Tomato Ragout

30—40 Min

Firm zucchini filled with a tasty mixture of quinoa, smoked tofu and ground cumin and served with a Veggy Hot + Spicy tomato ragout for a truly tasty dish. The scooped-out zucchini pulp is used for the filling to make it extra juicy. Use cumin sparingly as it has a very intense flavor.

Ingredients 4 Portions

  • For the tomato ragu

  • For the filling

    • 4 pieceZucchini
    • 100 gQuinoa
    • 5 tbsp.Olive oil
    • 2 pieceOnion
    • 2 pieceGarlic cloves
    • 300 gTofu, smoked
    • 1 pieceGreen bell pepper
    • 1 pieceRed bell pepper
    • 100 gCream cheese
    • 4 tbsp.Lemon juice
    • 1 tsp.Cumin, Ground

Preparation

  1. 1

    To make the tomato ragu: Fry finely chopped onions and garlic in olive oil. Add the Veggy Hot + Spicy mix fry for a short time and then add the chopped tomatoes.

  2. 2

    Cover and cook for around 5 minutes. Add the finely chopped rosemary and mix through. Season the ragu with salt to taste.

  3. 3

    Wash the quinoa thoroughly and bring to the boil on a high heat with double the quantity of water. Reduce the heat and leave to simmer gently with the lid on until cooked through.

  4. 4

    Preheat the oven to 220 °C (356°F).

  5. 5

    Meanwhile, halve the zucchini lengthways and use a small spoon to scoop out the flesh. Lay the halved zucchini onto the tomato ragu in a baking dish and bake for 15 minutes at 220°C (428°F) using the fan setting.

  6. 6

    Heat the olive oil in a pan and firstly fry the finely chopped onions and garlic. Add the chopped tofu, bell peppers and diced zucchini flesh and fry. Add the ground cumin and fry briefly. Leave to cool and then combine with the cream cheese, lemon juice and quinoa. 

  7. 7

    Season the filling with salt to taste and load the filling into the cooked zucchini halves. Cook through for another 10–15 minutes in the oven, serve and enjoy.