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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Make the most of seasonal zucchini this summer with this simple recipe. Ingredients:
8 small zucchini, halved lengthways |
4 roma tomatoes, chopped |
2 garlic cloves, crushed |
1 red chili pepper, deseeded and finely chopped |
1 teaspoon rosemary, finely chopped |
2 tablespoons olive oil |
4 tablespoons breadcrumbs |
6 tablespoons parmesan cheese, grated |
Directions:
1. Heat the oven to 400°F
2. Mix the breadcrumbs and parmesan together.
3. Scoop the seeds from the middle of each zucchini half with a teaspoon so that you have 16 'boats'.
4. Put in one large or two smaller ovenproof dishes and season.
5. Mix together the tomatoes, garlic, chili and rosemary with the olive oil and season.
6. Pile the mixture into the zucchini halves then cover the dishes with foil. Bake for 30 minutes or until tender, then remove the foil and scatter the breadcrumb mix over.
7. Drizzle with olive oil and bake for another 20 minutes until golden and crisp.
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