Zucchini cut into halves and take out the core so that there are thin walls. Fry in a dry hot pan for a couple of minutes on each side until the first crust;
Cook quinoa until ready in the ratio of water 1: 2, salt;
Grind the tomato and pepper into a single consistency. Salt and pepper to taste (if a lot of liquid - you can drain the excess);
Mix finely chopped basil, vegetable sauce, slices of feta and quinoa. We refuel the boats and send them to the oven (180C) for 20 - 25 Minutes.
Ingredients
Directions
Zucchini cut into halves and take out the core so that there are thin walls. Fry in a dry hot pan for a couple of minutes on each side until the first crust;
Cook quinoa until ready in the ratio of water 1: 2, salt;
Grind the tomato and pepper into a single consistency. Salt and pepper to taste (if a lot of liquid - you can drain the excess);
Mix finely chopped basil, vegetable sauce, slices of feta and quinoa. We refuel the boats and send them to the oven (180C) for 20 - 25 Minutes.