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INGREDIENTS
- 4 pieces (round) zucchini
- 10 dag buckwheat
- 1 tbsp olive oil
- 2 cloves garlic
- 1 red onion
- Salt to taste
- Pepper to taste
- One can white beans
- 5 pieces sun-dried tomatoes
- A handful of fresh basil leaves
PREPARATION
- 1Put the buckwheat to cook: rinse the buckwheat thoroughly several times in warm water, then cook it in one and a half to two times its volume of lightly salted water for about 15 minutes until tender.
- 2Prepare the zucchini: cut off the stem and remove the seeds from the inside using a kohlrabi corer or a small spoon. (If using normal zucchini, cut it lengthwise and form small boats by scooping out the seedy part.)
- 3Chop the onions and sauté them in a pan with a little olive oil. Add the drained beans, chopped sun-dried tomatoes, and fresh basil leaves.
- 4Mix the cooked buckwheat into the bean mixture, season with salt and pepper to taste.
- 5Fill the zucchinis with this buckwheat and bean filling and bake in a preheated oven at 190 degrees Celsius for about 40 minutes until done.
- 6Serve drizzled with balsamic vinegar.
Báder Gabka
As a nutritionist, gastronomy enthusiast, and mother of young children, she knows that a simple yet wholesome meal recipe is always welcome. If you're looking for health-conscious dishes, you'll find them here! Instagram: @_bgabka_