The zucchini fruit is low in calories and contains useful amounts of folate, potassium, manganese and vitamin A. This dish combines the zucchini's refreshing quality with a nutty, flavoursome filling that is light but satisfying.
Ingredients:
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4 small zucchini
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1 1/2 cups red onion, diced
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3 tablespoons olive oil
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1 tablespoons fresh ginger, grated
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2 cups carrots, grated
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1 cup mushrooms, diced
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1 cup broccoli florets, diced
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1 cup almonds, finely ground
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2 tablespoons tamari
Method:
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Preheat oven to 180°C.
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Cut the zucchini in half lengthwise. Using a spoon, scoop out and dice the centers. Reserve the flesh for the stuffing.
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In a large frying pan, sauté the onion and ginger in the olive oil over medium heat for 5 -10 minutes. Stir in the carrots, mushrooms, broccoli, and reserved zucchini flesh, and sauté 5 - 10 minutes more. Add the almonds and tamari and sauté for 5 more minutes. Remove from heat.
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Evenly stuff the zucchini halves with the sautéed vegetables and place them on a baking tray. Bake for 35 - 40 minutes until golden on top.
More Information
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