Author Jean Morrison
Zucchinis are generally quite cheap to buy so this is an inexpensive recipe. It is easy to make and only cooks for about half an hour in the oven.
Cooking time: 25 minutes
Quantity: 4 Serves
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2 zucchinis (about 250 - 300 gm each)
125 gm diced lean bacon
1 small onion, finely diced
2 teaspoons chopped garlic
1 egg, beaten
1/3 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 teaspoon mild paprika
1 tablespoon sesame seeds
Line a large baking tray lined with baking paper and spray with oil. Set oven temperature to 200 degrees Celsius.
Slice the zucchinis lengthwise down the centre and carefully scoop out the centres. Chop the flesh and set aside. Place the zucchini halves on the tray.
Cook the onion, bacon and garlic in a non stick pan which has been coated with spray oil.
In a bowl mix the chopped zucchini flesh, the onion, bacon, garlic, egg, cheese, bread crumbs and paprika until well blended together.
Pile one quarter of the mixture into each zucchini half and sprinkle the tops with sesame seeds
Bake for about 25 minutes until the zucchini is just tender and the topping has browned slightly.
Don't over cook the stuffed zucchinis. They still need to be solid enough to remove from the tray and transfer to the plate.
Zucchinis are native to the Americas and their origins have been traced back to Mexico as far as 7,000 BC. Zucchinis were taken to Italy where they became known as zucchinos - which means sweetness. The French call them courgettes. They have a high water content and are very low in calories. Zucchinis are full of valuable anti oxidants, Vitamins A and C and potassium.
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