Greek stuffed zucchinis

• YIELD: Serves 4
• PREP: 10 mins
• COOK: 50 mins
• READY IN: 60 mins

Ingredients

• 2 Large Zucchinis Sliced Lengthways
• 1 Cup Brown Rice Cooked Accordingly to Packet
• 1 Tbsp Safflower Oil
• 1 Onion Diced
• 2 x 750ml Jars Passata (Pureed Tomato Sauce)
• 2 Roma Tomatoes Diced
• Juice of 1 Lemon
• 1/4 Cup Pitted Kalamata Olives
• 1/2 Tsp Himalayan Sean Salt
• 1/2 Tsp Raw Coconut Sugar
• 1 Clove of Garlic Minced
• 4 Fresh Basil Leaves Thinly Sliced
• 1 Fresh Mint Leaf Thinly Sliced
• 1/2 Cup Fresh Parsley
• 1/4 Cup Fresh Coriander
• Fresh Black Pepper

Instructions

1. Scoop out the zucchinis into a large bowl and set the empty zucchinis and flesh aside
2. In a heavy bottomed pan, saute the onion and garlic until translucent and the 2 jars of passata and tomatoes
3. Add the salt, sugar and lemon juice, adjust to taste, then gently stir through the mint and basil
4. At this point, take out half of the passata and put it aside
5. Add brown rice and olives and allow to simmer for 20 minutes, stirring regularly, and adding a small amount of water if needed
6. Turn off the heat, and stir through the parsley and coriander
7. Mix the zucchini flesh and tomato/rice sauce together and stuff the zucchinis- you can fill them to just over the edge
8. Arrange them into a heat proof dish, and gently pour the other half of the sauce along the bottom of the zucchinis
9. Bake at 200ºC for 30 minutes and serve with a fresh Greek salad

• CUISINE: Greek
• COURSE: Main Meals
• SKILL LEVEL: Easy