Courgette canneloni
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
Courgettes are real diamonds in the rough! Their own flavour is rather subtle. But when combined with flavours, spices and other ingredients, they become a real star among vegetables. Let this recipe surprise you with what you can conjure up with them!
Ingredients for
For the sauce
170
g
tomatoes
60
g
tomatoes, dried
100
g
tomato paste
2
Tablespoon(s)
olive oil
1
Teaspoon(s)
oregano
80
ml
water
50
g
almond paste, white
30
g
almond flakes
1
Teaspoon(s)
cane sugar
salt, pepper to taste
For the canneloni
2
courgettes
190
g
quinoa
4
Tablespoon(s)
olive oil
320
g
onions
60
g
almond paste, white
0.3
lemon, zest only
1
Bunch(es)
basil
Preparation
Prepare the sauce
Puree the tomatoes, almond paste, olive oil, tomato paste, sugar, dried tomatoes, basil, oregano and water and season with salt and pepper.
Prepare the canneloni
1
Cook the quinoa in salted water and then drain in a sieve. Peel and finely chop the onions.
2
Preheat the oven to 200°C top and bottom heat.
3
Heat half the olive oil in a pan and sauté the onions until translucent.
4
Pluck the basil leaves, wash and chop finely. Mix the cooked quinoa with the almond paste, lemon zest, onions and half the basil and season with salt and pepper.
5
Hollow out the courgettes with a twister, rub with olive oil and sprinkle with a little salt. Then put it down and press the quinoa filling into it.
Finish the dish
1
Pour some sauce into a baking dish, place the courgettes on top and top with the remaining sauce and bake in the oven for 20 minutes.
2
Toast the flaked almonds in a pan for about 3 minutes.
3
Sprinkle with flaked almonds and remaining basil leaves and drizzle with olive oil.
Ingredients for
For the sauce
170
g
tomatoes
60
g
tomatoes, dried
100
g
tomato paste
2
Tablespoon(s)
olive oil
1
Teaspoon(s)
oregano
80
ml
water
50
g
almond paste, white
30
g
almond flakes
1
Teaspoon(s)
cane sugar
salt, pepper to taste
For the canneloni
2
courgettes
190
g
quinoa
4
Tablespoon(s)
olive oil
320
g
onions
60
g
almond paste, white
0.3
lemon, zest only
1
Bunch(es)
basil
