Gratinated Round Zucchini with Creole Quinoa, Golden Mushrooms and Provoleta

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a baking dish with 1 tablespoon of olive oil.

2. 2

   Cut a thin lid from each round zucchini. Using a spoon, carefully scoop out the flesh, leaving a sturdy border. Finely chop the removed flesh and set aside. Place the hollowed zucchini in the baking dish, drizzle with a little olive oil and a pinch of salt, and bake for 12 minutes at 200 °C / 400 °F.

3. 3

   Meanwhile, place the quinoa in a saucepan with the water and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

4. 4

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and garlic. Cook for 5 minutes until softened.

5. 5

   Add the mushrooms and slightly raise the heat to brown them. Cook for 6 to 8 minutes, stirring, until they release their moisture and take on color.

6. 6

   Add the chopped zucchini flesh, plum tomato, sweet paprika, dried oregano, mild crushed chili, black pepper, and the remaining salt. Cook 4 minutes more until the tomato softens and the filling is moist but not watery.

7. 7

   Remove from the heat and mix in the cooked quinoa, green olives, half of the parsley, the lemon zest, 1 tablespoon lemon juice, and 120 g of grated provoleta. Stir well to combine.

8. 8

   Fill the pre-baked zucchini with the quinoa mixture. In a small bowl, combine the breadcrumbs, grated sardo-style cheese, the remaining 60 g grated provoleta, and 1 tablespoon olive oil. Spoon this topping over each filled zucchini.

9. 9

   Bake the stuffed zucchini for 18 to 20 minutes at 200 °C / 400 °F, until tender and golden on top. If you want deeper color, broil for 2 minutes at 230 °C / 450 °F, watching closely.

10. 10

    Remove from the oven, let rest for 5 minutes, and finish with the remaining parsley on top. Serve hot.