Ingredients
- 1 zucchini, medium
- 1/4 c spring onion, chopped
- 1/4 c cherry tomatoes
- 1/4 tsp. paprika
- 1/2 tsp. oregano
- 1 tsp. seaweed salt
- 1 onion, chopped
- 1 garlic clove, crushed
- 1/4 tsp. chilli flakes
- 100 g chicken mince
- 1/4 c parsley, chopped
Instructions
- Preheat oven 180 degrees
- Slice the zucchini lengthways and scoop out the flesh (reserve the flesh to flavour a soup, or bolognaise). Place the zucchinis onto a baking dish
- Heat a non-stick pan and add the onion and garlic with a splash of water and saute until soft.
- Add the chicken mince, salt, paprika, oregano and chilli and cook until chicken is cooked through. Add a splash of water if the mixture dries out. Add the chopped parsley and stir through.
- Scoop the chicken mixture filling into each zucchini half and scatter the cherry tomatoes and spring onion onto each.
- Wrap each zucchini half with foil and return to tray and bake for 30 minutes or until the zucchini has softened.
- Serve with cos lettuce and extra fresh spring onion and parsley on top of each stuffed zucchini.
