Mushroom & Tomato Salsa Stuffed Zucchini

The richness of the mushrooms and the use of freshly grated parmesan cheese gives these zucchini’s deliciousness that makes you want more

Ingredients

Method

• Cut zucchini in half lengthways and remove seeds with a spoon
• Heat oil in frying pan over medium/low heat
• Add chopped onion and cook for 2-3 minutes till golden
• Add garlic and cook 1 minute
• Add mushrooms to the onion mixture and cook for 5 min. Stirring constantly.
• Remove from heat and cool
• Transfer the mushroom mixture to a bowl
• Add breadcrumbs, egg, parsley,½ the cheese and mix well
• Spoon the mixture into the zucchini boat and top with tomato salsa
• Place the zucchini on a baking sheet/tray and cook in 180º C oven for 15 minutesT
• Top the zucchini’s with the remaining cheese (use more cheese if needed) grill for 5 minutes till cheese melts and turns golden.

Serve as a side dish or on it’s own, yummy