Stuffed Zucchini Boats

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut a wedge from zucchini (a hatch), approximately 15cm x 4cm on a 300g zucchini.
  • Scrape pulp from each wedge.
  • Scrape the pulp from the inside of the zucchini to form a cavity (like making a dugout canoe).
  • Chop and reserve the pulp.
  • In a large wok or pan, Cook the chopped onion and garlic for 3-4 minutes in the olive oil.
  • Add minced chicken and cook a further 3 or 4 minutes.
  • Add zucchini pulp, tomato paste, kecap manis, sugar and stock.
  • Season with pepper.
  • cook uncovered for a few minutes to dry mixture a little.
  • Remove from heat and stir through rice, mint and parsley.
  • Place zucchini boats side by side in a baking dish.
  • Fill with vegetable mixture.
  • Sprinkle on grated cheese.
  • Top with lids.
  • Cover dish with foil.
  • Bake in 180C oven for 25 or so minutes.
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