Stuffed Zucchinis

Zucchinis flavoured with mushroom, onion and tomato. Enjoy them as a main dish accompanied by salad and fat free baked potatoes.

Preparation time: 15 minutes
Cooking time: 30 minutes

Recipe

Ingredients

• 2 zucchinis
• 100 grams (4 ounces) mushrooms
• 1/2 onion
• 1 tomato
• 2 tablespoons couscous
• 3 teaspoons tamari, worcester sauce, tomato sauce, or a mixture of all three.
• (optional: 1 tablespooon of reduced fat grated cheese to sprinkle on top)

Method

• Preheat the oven to 175�C (350�F).

• Cut the zucchinis in half lengthwise and scoop a hollow along the middle of each half.

• Chop the onion, mushrooms and tomato finely.

• Put them together in a pot with a tablespoon of water and simmer gently for 10 minutes till the onion is well cooked.

• Add the couscous and other ingredients and mix together.

• Take the pot off the heat, put a lid on it and let the mixture stand for five minutes until all the moisture has been absorbed by the couscous.

• Fill the zucchini halves with the couscous mixture and place them in a non-stick baking dish.

• (Now is the time to top the zucchini halves with the optional grated cheese if you want.)

• Put into the oven and bake for 30 minutes.

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