Stuffed zucchini with quinoa and bone broth

A late summer recipe inspired by childhood memories

It happens quickly at the end of summer: You don't look at the garden for two days – and suddenly there are giant zucchini, weighing three kilos but tender as butter. I made this recipe from one of those. It reminds me of my mother, who often cooked stuffed zucchini with quinoa. I got the recipe from her – only today I'm enhancing it with TrueBrodo bone broth.

Ingredients (for 4–6 people)

• 1 very large zucchini (or 2–3 smaller ones)

• 150g quinoa

• 300 ml water

• 300 g minced meat (beef or mixed)

• 1–2 onions

• 1 small chili (optional)

• 1 garlic clove

• 4–5 tomatoes

• 1 jar of TrueBrodo Beef Bone Broth (or chicken broth)

• Butter or oil for frying

• salt, pepper

• Cheese for gratinating

preparation

1. Cooking quinoa
   Boil 150g of quinoa with 300ml of water and simmer for 10–15 minutes, until al dente and firm to the bite. Drain.

2. Prepare zucchini
   Halve the zucchini lengthwise and scoop out the cores with a spoon. Discard the seeds.

3. Fry the filling
   Sauté the onions, chili, and garlic in butter until translucent. Add the minced meat and fry until browned. Season with salt and pepper. Dice the tomatoes and mix in raw.

4. Mix
   Mix the minced meat and tomato mixture with the cooked quinoa.

5. Fill
   Place the zucchini halves in an ovenproof dish and fill with the quinoa mixture.

6. Bake
   Bake at 200°C for 10 minutes. Then pour in the bone broth, sprinkle with cheese, and bake for another 20 minutes, until the zucchini is tender and the cheese is golden brown.

Serve

Serve hot from the oven. A hearty yet light late summer dish that's filling and full of flavor.