Ingredients:
- 2 Medium size Zucchini
- Salt &pepper
- Olive oil
- 1 c shredded mozzarella or fresh mozzarella
- 1/3 c grated Parmesan cheese
- Herbs as you like: 2 tbsp fresh chopped parsley; 1/2 tsp dry or 1 tsp fresh thyme; handful fresh chopped basil or 1 tbsp dry
- 1 small tomato, diced
- 3 cloves garlic, crushed or finely diced
- 1/2 cup bread crumbs
Preparation:
1. Slice zucchini in half lengthwise. Use spoon to scoop our seeds, to create a hollow to fill. Place in baking dish. (You can line the dish with parchment paper). Sprinkle with salt & pepper. Set aside.
2. In a bowl combine the mozzarella & Parmesan cheeses. Add herbs, diced tomato, garlic & breadcrumbs. Stir to combine. You can add salt & pepper if desired.
3. Spoon cheese mixture into the zucchini. Press into the cavity. The filling can be mounded up, as it will shrink when it bakes.
4. Bake at 400* (210C) for 25-30 minutes.
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