• 8 Zucchini
• 1 onion finely chopped• 1 clove garlic crushed
• 2 tomatoes peeled, seeded & chopped
• 1 small red capsicum finely diced
• 1 teaspoon capers chopped
• 1/2 teaspoon basil
Blanch zucchini in boiling water for 6 minutes. Drain. Halve the zucchini & scoop out the seeds. Place into a flat ovenproof dish. Combine onion, garlic, tomatoes, capsicum, capers, and basil in saucepan. Stir over low heat until mixture boils. Boil for 1 minute. Remove from heat & spoon mixture into zucchini halves. Cook in moderate oven for 15-20 minutes. Remove & cool slightly.
This works well as a side dish or for a main dish add ricotta cheese on the top of each zuchinni boat and heat through before serving with a salad of choice.
Gluten Free: yes
Added Sugar: yes
Lactose Free: yes