Here is a simple vegetarian side dish that is full of flavour and goodness!
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
4 medium Zucchini
6 Mushrooms-sliced
2 Carrots-peeled and sliced julienne
2 tsp Garlic (Minced)
2 Onions-diced
0.75 cup Tomatoes-crushed
0.5 cup Cheese (grated)
Directions
- Preheat oven to 180 degrees.
- Slice a thin layer of the top of zucchini length ways then scoop out center, I used a melon baller but a spoon will do the job also. Set aside.
- Heat frypan and add oil. Once hot add onion, garlic, mushrooms and carrot and the center of the zucchini that you scooped out. Stir until all lightly cooked, then add tomatoes and heat through. Spoon mix into zucchini’s and place in baking dish for 20 minutes then top with cheese and return to oven for 5 minutes until golden brown.
- Recipe Hints and Tips:
- Stuffed Zucchini is not suitable for freezing. Best served hot or keep refrigerated in an airtight container for 2 days.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…