Stuffed Zucchini

This recipe makes for an awesome appetizer or the veggies portion of your meal. It takes a little bit of skill to carve out the zucchini, but with a little practice…

Ingredients

1 large zucchini
1 tablespoon butter or coconut oil
¼ cup pine nuts
¼ cup sun-dried tomato (sliced thin)
¼ cup red onion (fine dice)
1 tablespoon minced garlic
1/8 teaspoon fennel
1/8 teaspoon pepper
1/8 teaspoon salt
¼ cup feta cheese (crumbled)
1 tablespoon chopped basil (chopped)

Directions

Cut zucchini in half lengthways and microwave on high or boil for 1 minute just to soften it a little.
Allow zucchini a couple of minutes to cool down and then holding in the palm of your hand gently scrape out the center of the zucchini with a teaspoon. Perform this operation slowly bit by bit until you have carved out a nice little channel. Reserve scrapings and give them a chopping so they are small dices.
Preheat a frying pan on medium heat and then add the butter, zucchini scrapings, pine nuts, sun-dried tomato, onion, garlic, fennel, salt and pepper. Sauté for about 5 minutes until mix begins to brown. Remove from heat and transfer to a mixing bowl.
Preheat oven to 425º F.
Add the feta cheese and the basil and toss to combine. Now fill mixture generously into the hollowed out zucchini, place in a baking dish and bake for about 15 minutes or until cheese is well melted and beginning to brown.

PREP 20 mins
COOK 20 mins