Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 15 | 60 minuti |
Ingredients
| 250 g | quinoa |
| 150 g | grated cheese |
| 2 | zucchini |
| 2 | eggs |
| 200 g | low-fat white yogurt |
| 1 tablespoon | olive oil |
| 1 tablespoon | lemon juice |
| 2 leaves | mint |
| q.b. | breadcrumbs |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Wash the quinoa to remove the saponin and cook it in 500 ml of boiling water for 20 minutes; drain and leave to cool.
- Grate the courgettes and mix them with the grated cheese, eggs and a pinch of salt.
- Add the quinoa and mix; add the breadcrumbs a little at a time until you get a firm and workable mixture.
- Form balls and flatten them until they are 1 cm high; place them on a baking tray lined with baking paper and cook for 20 minutes at 180°.
- Meanwhile, prepare the sauce by mixing the yogurt with salt and pepper in a bowl.
- Add the chopped mint leaves, oil and lemon juice; mix well and serve with the meatballs.
Boil the lasagna for 1 min In a bowl add Pesto and mix with Béchamel Sauce and Mascarpone Place the mixture on the bottom of the cup Add one lasagna sheet ...
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