Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
6 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 4 medium zucchini, halved lengthways
- 25grams butter
- 300grams leeks, trimmed and finely sliced
- 100grams blue cheese, crumbled
- 70grams pecans, chopped
Nutrition per serving
1740kJ / 415Cal
1740 Kilojoules or 415 Calories
20% of daily energy intake*
Protein
11.0grams
Fat
34.8grams
Carbs
16.4grams
Sugars
8.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Zucchini boats stuffed with blue cheese and buttery leeks are so simple to make and are delicious as a vegetarian entree or lunch.
Method
Step 1 of 3
Pre-heat the oven to 200°C. Heat half of the oil in a large pan and cook the zucchinis in batches, cut side down, for 2-3 minutes. Scoop out the centre of each zucchini out with a teaspoon and reserve. Place the zucchini boats in an ovenproof dish.
Step 2 of 3
Heat the rest of the oil in the pan with the butter and cook the leeks and zucchini centres for 5 minutes. Spoon the mix into the zucchini boats.
Step 3 of 3
Sprinkle over crumbled blue cheese and pecans and roast for 20 minutes.
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