4 zucchini halved lengthways
3 tsp extra-virgin olive oil
mixed salad, to serve
For the stuffing
50g gluten free breadcrumb
50g pine nut
1 tbsp chopped chives
1 tbsp garlic infused oil
6 slices peppers in oil, drained
2 tomatoes chopped
1 tbsp thyme leaf
25g Parmesan or vegetarian alternative, finely grated
Heat oven to 220C/200C fan/gas 7. Place the zucchini in a single layer in a shallow ovenproof dish, fairly tightly together, cut-side up. Brush lightly with 1 tsp oil and bake for 20 mins.
To make the stuffing, mix all the ingredients together in a bowl and season with lots of black pepper.
Sprinkle the stuffing on top of the zucchini and drizzle with the remaining olive oil.
Bake for a further 10-15 mins or until the zucchini are softened and the topping is golden and crisp. Serve hot with a mixed salad.
Recipe adapted from: Good Food