Tomato Stuffed with Quinoa and Roasted Vegetables – Pareve version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 190°C (375°F).

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Cook the quinoa in the stock According to the package directions. Let cool.

   StovePot
3. 3
   Cut a top cap off each of the zucchini and scoop out the inside with a teaspoon.

   KnifeCutting boardSpoon / teaspoon (regular)
4. 4
   Heat the olive oil in a pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
5. 5
   Add the onion and fry 5–8 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
6. 6
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
7. 7
   Add the pepper and zucchini and fry about 5 minutes, stirring, until they soften.

   ⚙ Adding to the hot fat and fryingStove
8. 8
   Mix the fried vegetables with the quinoa and the parsley, cumin, paprika, salt and black pepper.
9. 9
   Fill the zucchini with the quinoa mixture.

   💡A hollowed vegetable releases liquid: fill and bake it close to serving, or the filling sitting inside turns watery.
10. 10
    Arrange the zucchini in a baking dish.

    Baking pan
11. 11
    Sprinkle the ricotta on top.
12. 12
    Bake 25 minutes, until the tomatoes are soft.

    ⚙ BakingOvenBaking pan

    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.