4 large courgette, halved lengthways
2 tbsp olive oil
100g gluten free breadcrumb
100g mature cheddar, grated
25g finely chopped flat-leaf parsley
175g minced pork
100g diced bacon
1 red pepper, deseeded and chopped
1 red chili, deseeded and chopped
2 tbsp tomato puree
4 vine tomatoes, chopped
1 tbsp garlic infused oil
1 mozzarella ball, sliced
handful parsley leaves, roughly chopped
Heat oven to 200C/180C fan/gas 6. Using a teaspoon, scoop out the flesh from the zucchini, then roughly chop.
Heat the oil in a large frying pan and cook the bacon, chili and pepper for 6-8 mins until soft.
Stir in the garlic infused oil and tomato puree, cook for 1 min more.
Add the chopped zucchini and tomato, then cook for a further 6 mins until really tender.
Remove from the heat and tip into a bowl along with the gluten free breadcrumbs, cheese, parsley and the minced pork. Mix together well.
Spoon the mixture into the hollowed out zucchini halves , top with mozzarella and place on a baking sheet.
Bake for 25-30 mins – cover towards the end if browning – until the zucchini are tender and the filling is golden. Serve with a salad, if you like.
Recipe adapted from: Good Food