Ingredients
-
8
-
1
-
1
-
1
-
1
-
4
-
1
-
2
-
-
1
-
-
-
-
-
Directions
Balsamic Stuffed Round Zucchini, I have based this recipe on one round zucchini only (as I only have to feed two people), but the recipe multiplies easily You can also use the mixture to stuff marrow or thin zucchini , I did not care for this recipe Without sauteeing or roasting the zucchini or mushrooms it ended up with a lot of liquid And I did not care for oregano – this thyme or basil would have been a better choice But the big reason I gave this only 2 stars is slopping recipe writing Why would the directions start with preheat oven and then say to let vegies sit for 30 minutes before cooking
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Steps
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1
Done
|
Heat the Oven to 180c. |
|
2
Done
|
Put the Tomatoes, Chopped Mushroom, Garlic, Onion and Oregano Into a Bowl. Mix to Combine and Add the Balsamic Vinegar, Mixing Until Well Combined. Leave to Stand For 30 Minutes. |
|
3
Done
|
Cut the Zucchini in Half Lengthways, and Using a Teaspoon Scoop Out and Discard the Pulp. |
|
4
Done
|
Heap the Tomato Mixture Into the Scooped Out Shells. |
|
5
Done
|
Grind Over Salt and Pepper to Taste, Drizzle Over the Olive Oil, and Top With the Parmesan Cheese. |
|
6
Done
|
Bake For 45 Minutes or Until the Shell Just Starts to Go Soft. |
