Stuffed Zucchini

Cook time 1 Hour
Servings 3 - 4


3 medium zucchini
1 clove garlic, minced
1 cup of cooked quinoa
½ cup macadamia nuts, finely chopped
100g goats cheese
¼ currents
¼ bunch parsley, finely chopped
¼ bunch dill, finely chopped
3 tbs. olive oil
Salt and pepper
2 cans of good quality whole peeled tomatoes

Stuffed Zucchini


Preheat the oven to 180C.

Squash the tomatoes to form a rough sauce and pour into a baking tray. Season with salt and pepper.

Cut the zucchini in half and scoop out the flesh with a teaspoon from the centre, leaving a 2cm border. Finely chop the zucchini flesh and place in a bowl with the remaining ingredients. Mix to combine well. Stuff each half of the zucchini; pressing the stuffing down to ensure it is compact. Arrange in the baking tray with the sauce and cover with foil. Bake in the oven for 45 minutes.