Courgettes stuffed with French Emmental and quinoa
- 4 round courgettes
- 200g quinoa
- 100g grated Entremont French Emmental
- 7-8 cherry tomatoes
- 1 stick celery
- 20g pitted black olives
- 3 tbsp extra virgin olive oil
- 1 bunch chives, basil and parsley
- Salt and pepper
Cut the courgettes and scoop out the middle. Cook them in salted water for 4-5 minutes then plunge them in cold water for a few seconds and drain.
Cook the quinoa in salted water for 10 minutes, take off the heat and leave to soak in the water for another five minutes. Drain and leave to cool.
Cut the cherry tomatoes, Entremont French Emmental, olives, and celery into pieces. Mix with the herbs and olive oil.
Add the quinoa and salt and pepper to taste. Fill the courgettes with the mixture.
Photo Credits: Luca Perazzoli & Lorenzo Bassano