Stuffed zucchini (RECIPE)

The zucchini fruit is low in calories and contains useful amounts of folate, potassium, manganese and vitamin A.  This dish combines the zucchini’s refreshing quality with a nutty, flavoursome filling that is light but satisfying.

Ingredients

• 4 small zucchini
• 1 1/2 cups red onion, diced
• 3 tablespoons olive oil
• 1 tablespoons fresh ginger, grated
• 2 cups carrots, grated
• 1 cup mushrooms, diced
• 1 cup broccoli florets, diced
• 1 cup almonds, finely ground
• 2 tablespoons tamari

Instructions

1. Preheat oven to 180°C.
2. Cut the zucchini in half lengthwise. Using a spoon, scoop out and dice the centers. Reserve the flesh for the stuffing.
3. In a large frying pan, sauté the onion and ginger in the olive oil over medium heat for 5 -10 minutes. Stir in the carrots, mushrooms, broccoli, and reserved zucchini flesh, and sauté 5 – 10 minutes more. Add the almonds and tamari and sauté for 5 more minutes. Remove from heat.
4. Evenly stuff the zucchini halves with the sautéed vegetables and place them on a baking tray. Bake for 35 – 40 minutes until golden on top.