After I had posted this recipe on my Hungarian blog I noticed another globe zucchini recipe on Béa’s blog. It was funny. She also stuffed her zucchinis with grain but with millet not with quinoa.
I also love millet but right now my favourite grain is quinoa. It’s not difficult to find out if you follow my blog. 🙂 I cooked the quinoa and seasoned with home made pesto. To make the pesto I used lemon basil. Lemon basil, known for its strong lemon scent, is very popular in a variety of cuisines, especially Thai and Italian.
It’s so easy to make this dish. It’s full of flavour.
Globe Zucchinis Filled with Pesto Quinoa
Ingredients
– 4 small globe zucchinis
– 1 cup cooked quinoa
– 2 handful of lemon basil leaves
– 4 cloves garlic
– 1 tablespoon pine nuts
– 1/2 lemon’s juice
– 50 g goat cream cheese (optional)
– 100-200 ml olive oil
– salt, pepper
Method
Wash the zucchinis then cut a small top for each one. Using a spoon, scoop out the flesh, makin sure not to puncture the outer skin. Set aside.
To make the pesto put all the ingredients: basil leaves, garlic cloves, pine nuts, olive oil, salt and pepper in a kitchen blender and mix everthing until combine (incorporated). Pour the pesto over the cooked quinoa and mix well. This time you can stir in the goat cream cheese.
Stuff the zucchinis with this pesto quinoa then top each with its hat. Place them in a baking dish, drizzle with olive oil and bake the zucchinis for 30 minutes on 170-180C (350F). Serve with green salad.
