Today’s recipe is a bit of a fusion dish – a result of chronic indecision, which has plagued me ever since I was a child 😉 . As our weather is definitely on the summery side these days, our local veg store has started carrying piles of beautiful, young zucchinis. As soon as I saw them, I had to buy some.
My initial idea was to prepare a twist on Mediterranean-style, stuffed zucchinis involving things like tomato sauce, capers, parsley, lemon rind etc. but then I really fancied some Asian flavours… I was torn. Finally, I decided to throw caution to the wind and marry the two ideas together. I also had lots of cooked quinoa that I completely forgot about at the back of the fridge and, as soon as I discovered it, I knew it would fall prey to my zucchini experiment. So this dish is an oven baked zucchini, stuffed with quinoa, flavoured with chilli, garlic, ginger and a hint of Chinese five spice and served with a drizzle of soy-sesame glaze and some fresh coriander. I’ll be honest, I was a bit apprehensive at first, but we both really enjoyed this creation. I’m hoping you’ll be down with it too!
3 tbsp soy sauce (or tamari for GF option) 2½ tbsp maple syrup 1 tbsp toasted sesame oil 2 tsp rice vinegar
