Stuffed Zucchini Boats

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 medium zucchini (about 300g each)
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons extra virgin olive oil
• 400 g raw minced chicken
• 300 g cooked rice (preferably short grain)
• 1 tablespoon ketjap manis (or other soya sauce)
• 2 teaspoons tomato paste
• 1 teaspoon sugar
• 2 tablespoons strong chicken stock
• 1 tablespoon chopped parsley
• 1 tablespoon chopped mint
• pepper
• 2 tablespoons grated cheese

Recipe

• 1 cut a wedge from zucchini (a hatch), approximately 15cm x 4cm on a 300g zucchini.
• 2 scrape pulp from each wedge.
• 3 scrape the pulp from the inside of the zucchini to form a cavity (like making a dugout canoe).
• 4 chop and reserve the pulp.
• 5 in a large wok or pan, cook the chopped onion and garlic for 3-4 minutes in the olive oil.
• 6 add minced chicken and cook a further 3 or 4 minutes.
• 7 add zucchini pulp, tomato paste, kecap manis, sugar and stock.
• 8 season with pepper.
• 9 cook uncovered for a few minutes to dry mixture a little.
• 10 remove from heat and stir through rice, mint and parsley.
• 11 place zucchini boats side by side in a baking dish.
• 12 fill with vegetable mixture.
• 13 sprinkle on grated cheese.
• 14 top with lids.
• 15 cover dish with foil.
• 16 bake in 180c oven for 25 or so minutes.