STUFFED ZUCCHINI RECIPE!

STUFFED ZUCCHINIS with a baked cauliflower mash, topped with tomato relish, accompanied with fresh salad.

ZUCCHINIS
- Cut one large zucchini in half, and hollow out with a blunt knife or spoon.
- Combine chopped tomato, mushroom, green capsicum, red onion and crushed garlic with the remaining chopped zucchini filling.
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- Lightly saute in extra virgin olive oil
- Place filling into zucchinis and sprinkle the tops with almond meal.
- Bake in oven at 180 degrees for 15-25 minutes until cooked and slightly golden.

BAKED CAULIFLOWER MASH
- Steam cauliflower until cooked and mash with a little sea salt and almond or rice milk.
- Brush with olive oil and bake for a few minutes until outside is crisp, golden brown.

TOMATO RELISH
In a fry pan, combine diced tomato, green and red capsicum, pine nuts and saute in olive oil.
Add sea salt and pepper to taste.

TIP
- I make this often as a substitute for tomato sauce, and the ingredients vary - sometimes I add a fresh herb that I have available, such as coriander, thyme, basil, parsley, garlic, or onion.

SIDE SALAD
- Shredded Iceberg lettuce
- Baby spinach leaves
- Cubes of tomato
- Green capsicum sticks
- Cucumber
- Avocado
- Drizzle with lime or olive oil
- Top with fresh field mushrooms

YUM!

 

Xx Samara