Round zucchini stuffed with quinoa and feta

Ingredients

For 1 serving

• Zucchini300 g
• Quinoa40 g
• Feta40 g
• Cherry tomatoes80 g
• Onion30 g
• Mint3 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Bring a small pan of water to the boil. Rinse the quinoa well in a fine sieve, salt the water and cook it over medium heat for 15 minutes, until the grains are translucent; drain.
2. Meanwhile wash the courgettes, cut off the tops and hollow them out with a teaspoon, leaving a wall about half a centimetre thick; chop the flesh. Peel and chop the onion.
3. Heat half the extra virgin olive oil in a pan over medium heat and sauté the flesh and onion for 5 minutes, until soft; season with salt.
4. Off the heat stir in the quinoa, crumbled feta and chopped mint and fill the courgettes, pressing lightly; put the tops back on.
5. Stand the courgettes in a snug pan with the washed and halved cherry tomatoes, the remaining oil, a pinch of salt and half a glass of water; cover and cook over medium-low heat for 20 minutes, until the courgettes are tender and easily pierced.
6. Serve the courgettes with the tomatoes and their juices.