Method
- Boil the quinoa in a saucepan according to the instructions on the package. Remove the pan from the heat, strain it and leave it for 5 minutes to absorb the moisture.
- Cut the zucchini horizontally in half and with a spoon empty the crumb, leaving 0.5 cm thick in the peel. Then, chop the crumb and place it in a bowl.
- Heat 2 tbsp in a non-stick pan. olive oil and sauté the onion, pepper and zucchini kernels over medium heat until soft. Then add the quinoa, fresh basil, lemon zest, mozzarella and half the parmesan.
- Finally, add salt and pepper and mix well.
- Grease the inside of the zucchini and the pan with a little oil, place them with the cut side up and bake them on a strong grill for 5 minutes.
- Take them out of the oven and put the filling.
- Sprinkle with the remaining parmesan and bake for another 8-10 minutes, until golden brown.
Bon appetit!
