Gratinated Zucchini

Ingredients

• 14 g quinoa
• 75 ml vegetable broth
• 500 g zucchini (2 medium)
• 150 g cream cheese spread (0.2% fat)
• 1 tbsp ground almonds
• Salt
• Pepper
• 350 g ripe mango (1 medium)
• 2 sprigs Mint
• 0.5 lime
• a pinch of sambal oelek

Instructions

1. 1.

   Place quinoa in a sieve, rinse and drain. Bring quinoa and vegetable broth to a boil. Cover and simmer on low heat for 20 minutes. Let cool slightly.

2. 2.

   While the quinoa is cooking, wash, peel, and halve the zucchini lengthwise. Remove the seeds with a teaspoon.

3. 3.

   Mix quinoa with cream cheese spread and ground almonds. Season with salt and pepper. Fill the mixture into the zucchini halves.

4. 4.

   Place the filled zucchini halves on a baking sheet lined with parchment paper and gratinate in a preheated oven at 200 °C (180 °C fan, Gas: Mark 3) for 30 minutes.

5. 5.

   Meanwhile, cut the flesh of the unpeeled mango from both sides of the pit and scoop it out with a spoon.

6. 6.

   Cut half of the mango flesh into small cubes, roughly dice the rest and puree with an immersion blender.

7. 7.

   Wash, shake dry, and pluck the mint leaves. Set aside a few mint leaves, cut the rest into strips. Squeeze half the lime.

8. 8.

   Mix mint strips with mango cubes, mango puree, 1-2 tsp of lime juice and sambal oelek. Season with salt. Arrange the zucchini halves with the mango sauce. Garnish the gratinated zucchini with mint leaves and serve.