Slice a thin layer of the top of zucchini length ways then scoop out center, I used a melon baller but a spoon will do the job also. Set aside.
Heat frypan and add oil. Once hot add onion, garlic, mushrooms and carrot and the center of the zucchini that you scooped out. Stir until all lightly cooked, then add tomatoes and heat through. Spoon mix into zucchini's and place in baking dish for 20 minutes then top with cheese and return to oven for 5 minutes until golden brown.
Recipe Hints and Tips:
Stuffed Zucchini is not suitable for freezing. Best served hot or keep refrigerated in an airtight container for 2 days.
About Author
Lydia Williams
Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less
