Argentine Zapallitos Rellenos with Quinoa

Ingredients

• 4 round zucchini or 2 regular zucchini, halved lengthwise
• 3/4 cup quinoa
• 4 oz cheese, grated
• 2 tbsp olive oil
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 1 ripe tomato, diced
• 1 tsp dried oregano
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Heat the oven to 400F (200C). Rinse the quinoa under cold running water for 30 seconds to wash off its bitter coating, then simmer it in 1 1/2 cups salted water, covered, for 15 minutes and leave it covered off the heat.
2. Cut the tops off the round zucchini, or halve regular ones lengthwise, and scoop out the flesh with a teaspoon, leaving a 1/2-inch wall. Chop the scooped flesh and reserve it.
3. Salt the hollowed shells lightly and stand them upside down on paper towels for 10 minutes to drain. Zucchini holds a lot of water, and this step stops the filling turning to soup.
4. Heat the oil in a skillet and cook the onion with a pinch of salt for 5 minutes, then add the chopped zucchini flesh and cook for 5 minutes more, until the pan is dry again.
5. Add the garlic, oregano, and tomato and cook for 5 minutes until thick, then fold the mixture into the quinoa with half the cheese, the vinegar, salt, and pepper.
6. Pat the shells dry, set them in a baking dish, and pack the filling in, mounding it slightly. Scatter the remaining cheese over the tops.
7. Bake for 25 to 30 minutes, until the zucchini walls are tender to a knife and the cheese is browned and bubbling.
8. Rest for 5 minutes so the filling settles, then serve with the fresh herbs.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.