Grilled zucchini parcels

We love zucchini in every form! In this low-histamine recipe, the zucchini are seasoned, stuffed, and grilled. You absolutely have to try it.  

This recipe is  

• vegan
• suitable for a low-histamine diet  
• lactose-free  

Preparation time  

30 minutes  

Ingredients for 4 packets  

• 125g cracked spelt  

• 250ml HistaFood Organic Vegetable Broth  
• 1 small onion (1)  
• 1 clove of garlic (1)  
• 3 tbsp olive oil for cooking  
• 1 tsp thyme  

• 1 tsp ground fennel seeds  
• 1 tbsp agave syrup  
• 1 tbsp HistaFood Organic Asian Sauce  
• 1 large zucchini  
• Salt  

preparation  

• Peel and finely chop the onion and garlic clove.  
• Heat 3 tablespoons of olive oil in a pot.  

• Sauté the onion and garlic in it until translucent.  
• Add thyme and ground fennel seeds and stir.  
• Add crushed spelt, agave syrup and HistaFood organic Asian sauce, then deglaze with 250ml of HistaFood organic vegetable broth.  
• Bring everything to a boil and then simmer over medium heat until the spelt grains are cooked.  
• Wash the zucchini and cut lengthwise into thin slices.  

• Salt on a plate and let stand briefly.  
• Remove the spelt from the heat and pat the zucchini dry.  
• Fill the zucchini with the spelt and wrap them into parcels.  
• Place on the hot grill and grill until golden brown on both sides.  
• Serve hot or cold  

Our HistaFood tip  

Our HistaFood Organic Vegetable Spread Carrot & Beetroot and Organic Vegetable Spread Zucchini & Basil make excellent dips for the grilled zucchini parcels. For a gluten-free version, simply fill the zucchini parcels with quinoa or millet.

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.