Mushroom and quinoa stuffed yellow zucchini
Mushroom and quinoa stuffed yellow zucchini with Greek yogurt sauce
- 500 g chestnut mushroom
- 2 yellow zucchini
- 200 g of cooked quinoa
- 2 tablespoons green pesto
- Parmesan cheese
- olive oil, salt and pepper
- 300 g of natural Greek yogurt
- 2 cloves garlic
- fresh mint
Finely chop the chestnut mushrooms, steam and fry. Add the cooked quinoa, green pesto and fill into the halved, carved zucchini. Sprinkle with parmesan cheese and bake in a 180 degree oven for 15-20 minutes.
For the sauce, press the garlic into the yogurt, add salt and stir in the choped fresh mint.