Balsamic Stuffed Round Zucchini

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 2
• 8 cherry tomatoes, quartered
• 1 large mushroom, chopped into small chunks
• 1 small garlic clove, crushed
• 1 tablespoon onion, finely diced
• 1 tablespoon dried oregano
• 4 teaspoons balsamic vinegar
• 1 tablespoon olive oil
• 2 tablespoons parmesan cheese, finely grated
• salt & pepper
• 1 zucchini, round (about the size of a softball)

Recipe

• 1 heat the oven to 180°c.
• 2 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 cut the zucchini in half lengthways, and using a teaspoon scoop out and discard the pulp.
• 4 heap the tomato mixture into the scooped out shells.
• 5 grind over salt and pepper to taste, drizzle over the olive oil, and top with the parmesan cheese.
• 6 bake for 45 minutes or until the shell just starts to go soft.