Preparation time is 25minutes
Cook time is 30minutes
Total time is 55minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/4 cup mint, finely chopped (plus extra leaves to serve)
- 1 small red onion, diced
- 4 large zucchini
- 1tablespoons ras el hanout (or moroccan seasoning)
- 400grams can cherry tomatoes
- 100grams feta, crumbled
- 1tablespoons olive oil
- 1/4 cup pine nuts, toasted
- 500grams microwave brown rice and quinoa
Method
Step 1 of 4
Preheat oven to 220°C. Line a roasting pan with baking paper. Halve zucchini lengthways and pat dry. Arrange, cut-side up, in pan. Drizzle with oil, sprinkle with ras el hanout and season. Loosely wrap onion in foil and add to pan. Place pan in oven and bake for 15 minutes or until vegetables are just tender.
Step 2 of 4
Transfer zucchini to a chopping board and use a teaspoon to scrape out zucchini flesh, leaving a shell. Roughly chop flesh and combine with onion, rice mixture, chopped mint and pine nuts. Season and mix well.
Step 3 of 4
Pour tomatoes in pan and roughly squash with a fork. Return zucchini to roasting pan. Fill with rice mixture and scatter over feta.
Step 4 of 4
Bake for 15 minutes or until golden brown on top. Garnish with extra mint and serve.
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