Zucchini Boats

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  • Gluten Free Recipe
  • Gluten Free Recipe
  • Gluten Free Recipe

Serves: 2-3
  • If you wish to make a meat meal, minced beef can be used instead or as well, as the mushroom. Cook before filling the zucchini halves.
  • Mozzarella works well as an alternative to feta if required.
  • If you choose to use frozen spinach be sure to defrost and squeeze the water off first.

INGREDIENTS

  • 3-4 zucchini, medium sized
  • a dash of olive oil
  • 2 cups button mushrooms, roughly chopped
  • salt and pepper to taste
  • 2 cups fresh spinach, roughly chopped
  • 2 Tbsp Barker's Habanero Tomato Relish
  • 190g creamy feta cheese, crumbled (optional)
  • a handful of chives, chopped

METHOD

  1. Preheat oven to 180°C.
  2. Wash zucchini and pat down with a paper towel. Prepare by cutting each zucchini in two and scooping out the flesh and seeds with a spoon. Set aside.
  3. In a fry pan, heat oil and add mushrooms. Season with salt and pepper. Stir fry for 3-4 minutes until brown. Set aside.
  4. Fill the hollow halves of each zucchini with a layer of cooked mushroom, fresh spinach, a teaspoon of Habanero Tomato Relish, then top with crumbled feta.
  5. Bake for 5-10 minutes.
  6. Remove from oven, top with extra Habanero Tomato Relish, garnish with chopped chives and serve with your favourite green salad
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