Name: Courgettes with a Mexican touch
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄2 piece Onion; 1 clove Garlic; 30 g Tomato paste; 1⁄2 piece Spring onion; 1⁄2 tsp Paprika powder; 1 piece Zucchini; 1⁄4 tsp Chili powder; 1 Tbsp Sour cream; 50 g Cheese (grated); 50 g Quinoa; 100 g Vegetarian minced meat; 100 g Sweet Corn; 80 g Kidney Beans

Cow's milk

Nightshade

Lactose

Gluten

Legumes

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Vegetarian

Mediterranean

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Courgettes with a Mexican touch

 Preheat the oven to 200 degrees Celsius. 

 Wash the courgettes and cut in half lengthwise. Using a spoon, scrape the seeds from the courgettes and place on a baking tray. Place the plate in the oven and bake the zucchini for 20 minutes. Keep the pulp of the zucchini. 

 Meanwhile, cook the quinoa according to package directions. 

 Now make the filling of the courgettes. Finely chop the onion and squeeze the garlic. Heat a frying pan with a dash of olive oil. Fry the garlic and onion for about 2 minutes and then add the (vegetarian) minced meat. Bake for about 5 minutes. Drain the corn and add to the mixture. Season with salt and pepper. Finely chop the courgette pulp and add to the mixture as well. Season even further with paprika or chili powder. 

 Then add the tomato paste to the mixture and let it simmer for a while, if the puree does not mix well, add a splash of water. Finally, also add the quinoa to the mixture and mix well. 

 After 20 minutes, remove the courgettes from the oven and fill them with the mixture. Sprinkle with some grated cheese and put in the oven for another 3 minutes to melt the cheese. 

 Serve the stuffed courgettes with the spring onion and a scoop of sour cream. 

Courgettes with a Mexican touch

Courgettes with a Mexican touch

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