Ingredients


4 zucchini, halved lengthways

200g small tomatoes halved*

1 chili, deseeded and finely chopped

handful chopped herbs, such as parsley and basil

parmesan cheese, or a similar vegetarian alternative

*Do not use cherry tomatoes













Method


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 tomatoes into the zucchini and top with the parmesan mix.

Bake for 35 mins until the zucchini are tender and the topping is golden and crisp.


Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Zucchini with tomato & Parmesan
Home Home
Home
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon