Balsamic Stuffed Round Zucchini

Recipe by LilKiwiChicken
READY IN: 1hr 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oven to 180°C.
  • Put the tomatoes, chopped mushroom, garlic, onion and oregano into a bowl. Mix to combine and add the balsamic vinegar, mixing until well combined. Leave to stand for 30 minutes.
  • Cut the zucchini in half lengthways, and using a teaspoon scoop out and discard the pulp.
  • Heap the tomato mixture into the scooped out shells.
  • Grind over salt and pepper to taste, drizzle over the olive oil, and top with the parmesan cheese.
  • Bake for 45 minutes or until the shell just starts to go soft.
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