Roasted zucchini with quinoa and ricotta

Ingredients

• 2 pcs Zucchini
• 200 g Tomato sauce
• 100 g Quinoa
• 200 g Ricotta, low-fat
• 1 tsp Basil, dried
• 1/2 tsp Fresh ground salt
• 1 pinch Black pepper, ground

Method

1. 1. Cook the quinoa in double the amount of salted water until tender.
2. 2. In a larger bowl mix with the tomatoes, dried basil, salt and black pepper.
3. 3. Then put the mixture in a greased baking dish and top with the zucchini slices cut into rings.
4. 4. Sprinkle the ricotta over the zucchini mixture and bake at 180°C (350 F) for about 30 minutes until golden brown. When ready, serve with fresh vegetables or herbs.