A late-summer recipe inspired by childhood memories
At the end of summer it happens quickly: you don't look in the garden for two days – and suddenly there are giant courgettes lying there, three kilos heavy but butter-soft. I made this recipe from one just like that. It reminds me of my mother, who often cooked stuffed courgettes with quinoa. I got the recipe from her – only today I refine it with TrueBrodo bone broth.
Preparation
Cook the quinoa Bring 150 g quinoa and 300 ml water to the boil and let it steep over low heat for 10–15 minutes until the water is absorbed and the quinoa is al dente.
Prepare the courgette Halve the courgette lengthwise and hollow it out with a spoon. Discard the seeds.
Fry the filling Sweat the onions, chilli and garlic in clarified butter until translucent. Add the minced meat and fry vigorously until browned. Season with salt and pepper. Dice the tomatoes and mix them in raw.
Mix Combine the meat and tomato mixture with the cooked quinoa.
Fill Place the courgette halves in an ovenproof dish and fill them with the quinoa mixture.
Bake Bake at 200 °C for 10 minutes. Then pour in the TrueBrodo bone broth, sprinkle with cheese and bake for another 20 minutes until the courgettes are soft and the cheese is golden brown.
Serve Serve hot from the oven.
Tips & variations
A hearty yet light late-summer dish that fills you up and is full of flavour.
