Stuffed Zucchini Serves 4

[Alberta Louise]

Stuffed Zucchini

Serves 4

Preheat air-oven to 200C.

Take 4 large Zucchini each. Prepare by washing the Zucchini and taking out any dark spots on the surface of the Zucchini. Trim by topping and tailing then cut each Zucchini in half widthways. Using a vegetable knife gut the insides. Discard the insides. You can use an apple-corer for this.  This has created the cavity to stuff your Zucchini.

Prepare the vegetable stuffing. Choose any seasonal vegetables that can be diced including corn kernals, carrot, peas etc. Roast until tender, basking in oil twice then season with salt, pepper and seasonings. Put aside.

Prepare the breadcrumbs by tearing apart into little pieces or cut into small cubes each slice of bread to make a stuffing. Add previously roasted onion and the cut finely sage herb to the stuffing and enough grapeseed or olive oil to be pliable. If required add 1-2 tbsp plant-based milk. Some other herbs and options included for the stuffing are oregano, cumin, pomegranate pearls, chilli and cayenne.

Stuff the Zucchini with the breadcrumbs combined with the herbs, onion and oil and diced roasted vegetables of your choice.

Cooking time takes 15-30 minutes.

Serve immediately.