ChefGomba gombas quinoaval toltott cukkini

Mushroom and quinoa stuffed yellow zucchini with Greek yogurt sauce

Ingredients:

  • 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

Preparation:
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.