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Le Chaudron recipe
Courgettes farcies au quinoa et féta
Zucchini stuffed with quinoa and feta
⏱ 45 minServes 4Medium310 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4round zucchini
150 g (5 oz)quinoa
100 g (3½ oz)feta
1onion
2 clovesgarlic
1 tbspolive oil
1 tspdried mint
1 pinchpepper
- 4 round zucchini
- 150 g (5 oz) quinoa
- 100 g (3½ oz) feta
- 1 onion
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp dried mint
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 190 °C (375 °F). Cut a lid off each zucchini and gently hollow them out with a spoon.
- Rinse the quinoa and cook 12 min in salted boiling water until the water is absorbed, then drain.
- Sauté the sliced onion and garlic in the olive oil, then add the chopped zucchini flesh and cook 5 min.
- Mix the cooked quinoa with the sautéed vegetables, crumbled feta and dried mint, and pepper generously.
- Fill the hollowed zucchini with the stuffing and pack them snugly in the lightly oiled baking dish.
- Bake 25 min until the zucchini are tender. Serve hot.
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