Preparation time: 1 hour; serves 4 (as a side)
Ingredients:
1/4 tsp.
Garlic powder
Method:| 2 | Zucchini |
| 1/4 cup | Shallot, finely chopped |
| 1 clove | Garlic, finely chopped |
| 1 | Medium tomato |
| 3 tbsp. | Olive oil |
| 2 tbsp. | Bread crumbs |
| 1/2 cup | Parmesan, finely grated |
| 3 sprigs | Oregano |
| 2 sprigs | Thyme |
| 1/4 tsp. | Garlic powder |
| Salt and pepper | |
Split your zucchini lengthwise and scoop out the inner flesh leaving a pretty thick shell. Remember that zucchini gets really soft when cooked and so if you want it to keep it's shape the shell has to be a bit thicker. I noticed on my zucchini that on the inside there were two different colours. It was very subtle but the inner part where the seeds were had just a slightly different colour. I scooped out along this line. Roughly chop the scooped out zucchini.
Finely chop the shallot and dice the tomato. My tomato has such a funny shape because it also came straight from my garden. Hence the beautiful red colour.
Heat 2 tbsp. of the oil in anything you like and saute the shallots until they become transparent and soft. Add the garlic and stir it in. Then add the zucchini and fry over high heat. I like zucchini when it's done over high heat because it turns golden and it has a much better taste. However, this means that you have to stir it all the time to prevent it from burning. Once the zucchini is cooked add the tomato and continue cooking until no large chunks of tomato are visible. Note that I try not to skin my tomatoes. Skinning them takes away so much nutrients and so much tomato goes to waste.
While this is cooking chop the herbs and grate the cheese.
Once the tomato is cooked remove the stuffing from the heat and add the breadcrumbs, herbs and half of the parmesan. Stir well until everything is combined. Your filling should be relatively dry. If it's not cook it a bit more to get rid of any excess fluids. However, you should do this after adding the breadcrumbs and before adding the herbs and cheese. Add salt and pepper to taste. If you like spicy foods consider adding some chilli pieces or sauce.
Now brush the zucchini shells with the rest of the olive oil and sprinkle with salt, pepper and garlic powder.
Grill the shells with the cut side down for 3-5 minutes on a hot BBQ (or grill). Remove them and then stuff them with the filling. Topping with the left over cheese. Put them back on the grill for another 5 - 7 minutes or until the cheese is just melted. Note that you don't want to over cook the shell because then the whole thing will just fall to pieces. So keep an eye on your food!
