- 2 Weet-Bix™, finely crushed
- 4 medium zucchini
- 1/4 brown onion, finely diced
- 6 cherry tomatoes, diced
- 1 tsp dried Italian herbs
- 1/4 cup grated Parmesan cheese
- 3 tsp olive oil
Stuffed courgette boats
Serves: 4
Prep: 10
Cook: 20
Ingredients
Method
Step 1
Preheat oven to 200°C. Lightly oil a large oven tray, or line with baking paper.Step 2
Cut zucchini in half lengthwise. Use a small spoon to scoop out the centre of each half, leaving about 1/2 cm flesh all the way around. Arrange zucchini boats in a single layer on the prepared pan.Step 3
Finely chop the scooped zucchini flesh and place in a bowl. Add onion, cherry tomatoes, herbs, Parmesan, and crushed Weet-Bix. Stir well.Step 4
Fill zucchini boats with the Weet-Bix mixture and drizzle with the oil.Step 5
Bake 15-20 minutes or until zucchini is tender and the filling is golden. Serve warm as an entree or main.
Tips
- Recipe can easily be halved or doubled.
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