Stuffed Zucchini
2 servings, 20 minutes, baking, cooked, egg, green onion, instant vortex, Karen Tumani, parmesan cheese, quinoa, round zucchini, salt, seasonings, to taste, vegetables, vegetarian
Ingreadient
- 2 round zucchini
- 1 cup quinoa, cooked
- 1 green onion
- 1 egg
- 1 tsp salt
- ½ tsp 7-spice or seasonings, to taste
- 2 tbsp Parmesan cheese
Direction
- Cut off the tops of the zucchinis so they look like lids.
- Using a spoon, hollow out the zucchini and set aside all the filling.
- In a juicer or food processor, mix the zucchini filling with one egg, chopped green onion, salt, spices, and 1 tbsp Parmesan cheese. Mix well.
- Put this mixture in a bowl and add the cooked quinoa. Mix well.
- Fill the hollowed out zucchini with this mixture and top with Parmesan cheese.
- On the Instant Vortex control panel, press Bake, then set time to 15 Minutes and temperature to 375˚F (190˚C). Press Start.
- Once Add Food appears on the display, place the stuffed zucchini in the basket and close.
- Once ready, remove and serve immediately.
- If there is any leftover quinoa mixture, you can put it in a Pyrex dish and bake au gratin in the oven for about 15 Minutes and serve as quinoa pudding.
