Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1 medium onion, peeled and diced
- 2tablespoons olive oil
- 2 large zucchini, halved lengthways
- 100grams artichoke hearts, drained and chopped
- 50grams pine nuts
- 70grams sundried tomatoes, drained and sliced
- 70grams black olives, pitted and finely chopped
- 2 cloves garlic, peeled and minced
- 1teaspoons oregano, dried
- 40grams parmesan, finely grated
Nutrition per serving
1160kJ / 278Cal
1160 Kilojoules or 278 Calories
13% of daily energy intake*
Protein
8.4grams
Fat
23.0grams
Carbs
10.4grams
Sugars
7.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Zucchini are the perfect vessel for all your favourite antipasti flavours.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Line a baking tray with foil. Using a spoon, scoop the middle out of each zucchini half, chop finely and reserve.
Step 2 of 4
Drizzle the zucchini halves with olive oil and bake for 20 minutes.
Step 3 of 4
In a large saucepan on a medium heat, drizzle oil and sauté the onion, reserved zucchini, artichokes, sundried tomatoes, olives and pine nuts for 3-5 minutes. Add the garlic and oregano and cook for 2 more minutes.
Step 4 of 4
Add the stuffing to the zucchini halves, sprinkle over the grated parmesan and bake for another 10 minutes until golden before serving.
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