4 zucchini, halved lengthways
zest 1 lemon
1 chili, deseeded and finely chopped
handful chopped herbs, such as parsley and basil
4 tbsp gluten free breadcrumbs
parmesan cheese, or a similar vegetarian alternative
Heat oven to 200C/180C fan/gas 6. Use a teaspoon to scoop the seeds from the middle of each zucchini half, then place them in a large baking tray.
Mix together the parmesan, zest, chili and herbs, and season with salt and pepper.
Pile the stuffing into the zucchini and top with gluten free breadcrumbs.
Bake for 35 mins until the zucchini are tender and the topping is golden and crisp.
Recipe adapted from: Good Food