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Stuffed Zucchini Boats

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"As a snack or a meal"

Serves 4 | Prep Time 10 | Cook Time 20

Why I Love This Recipe

Easy meal, with simple ingredients

Ingredients You'll Need

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


Preheat oven to 200°C. Lightly oil a large oven tray, or line with baking paper.

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.

Finely chop the scooped zucchini flesh and place in a bowl. Add onion, cherry tomatoes, herbs, Parmesan, and crushed Weet-Bix. Stir well.

Fill zucchini boats with the Weet-Bix mixture and drizzle with the oil.

Bake 15-20 minutes or until zucchini is tender and the filling is golden. Serve warm as an entree or main.

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