ZUCCHINI PARCELS
SERVES 4 PARCELS
3/4 cup (125 g) spelt berries
1 cup (250 ml) vegetable broth
1/2 yellow onion
2 garlic cloves
1 tbsp. olive oil, plus 2 tbsp. for grilling
1 tbsp. white wine
1 tbsp. soy sauce
1 tbsp. agave nectar
1 tsp. fresh thyme
1 tsp. ground fennel seed
1 large zucchini
NUTRITIONAL VALUES
Calories: 111kcal
Fat: 4.4g (0.9g S.Fat)
Carbs: 15.5g
Protein: 3.9g
Sugar: 6.4g
Sodium: 426mg
METHOD
In a food processor, pulse the spelt berries until most of them are broken but not too floury. Bring the spelt and vegetable broth to a boil, then reduce to a low heat for 12 minutes. Cover with a lid and set aside for 10 minutes.
Chop the onion and garlic finely. In a hot frying pan, sweat the onion and garlic for 2 minutes over medium heat. Cook for 3 minutes after adding the spelt.
Deglaze the pan with the wine, soy sauce, and agave nectar, season with thyme and fennel, and cook for 5 minutes over low heat.
Cut the zucchini into thin slices with a vegetable peeler. Make a cross by laying two slices vertically and two slices horizontally on top of each other. Fold the slices over to form parcels after adding the filling. Lightly press.
Brush the parcels with oil and cook for 3 to 4 minutes on each side over direct heat.
Chop the onion and garlic finely. In a hot frying pan, sweat the onion and garlic for 2 minutes over medium heat. Cook for 3 minutes after adding the spelt.
Deglaze the pan with the wine, soy sauce, and agave nectar, season with thyme and fennel, and cook for 5 minutes over low heat.
Cut the zucchini into thin slices with a vegetable peeler. Make a cross by laying two slices vertically and two slices horizontally on top of each other. Fold the slices over to form parcels after adding the filling. Lightly press.
Brush the parcels with oil and cook for 3 to 4 minutes on each side over direct heat.
RECIPE NOTES
For Mexican-style zucchini parcels, season the spelt with a generous amount of red pepper flakes and oregano.
