Arroz Chaufa (Peruvian Fried Rice) With Shrimp
Stuffed Zucchini
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This cooking enthusiast has always been linked to the world of gastronomy, through her family.
Ingredients
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Instructions
- Cut off the tops of the zucchinis so they look like lids.
- Using a spoon, hollow out the zucchini and set aside all the filling.
- In a juicer or food processor, mix the zucchini filling with one egg, chopped green onion, salt, spices, and
1 tbsp Parmesan cheese. Mix well. - Put this mixture in a bowl and add the cooked quinoa. Mix well.
- Fill the hollowed out zucchini with this mixture and top with Parmesan cheese.
- On the Instant Vortex control panel, press Bake. then set time to 15 Minutes and temperature to 375˚F (190˚C). Press Start.
- Once Add Food appears on the display, place the stuffed zucchini in the basket and close.
- Once ready, remove and serve immediately.
- If there is any leftover quinoa mixture, you can put it in a Pyrex dish and bake au gratin in the oven for about 15 Minutes and serve as quinoa pudding.
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