Ingredients
1 extra large zucchini
1 tsp sea salt
2 eggs
1 cup + 3 tbsp breadcrumbs
1 clove garlic crushed
1 tbsp finely chopped parsley
1/2 cup grated parmesan cheese
2 tbsp extra virgin olive oil
Directions:
- Cut off the narrow end portion of the zucchini & dice
- Cut remaining length of zucchini in half lengthwise
- Scoop out & chop up the soft centres of the zucchini halves
- Combine chopped & diced zucchini together
- Transfer to a colander, add salt & let drain 10-15 min
- Mix in eggs, 1 cup breadcrumbs, garlic, parsley & cheese
- Score the inside of the zucchini with fork (optional)
- Drizzle with olive oil & a sprinkling of salt
- Fill the zucchini “boats” with the stuffing
- Sprinkle to with remaining breadcrumbs & drizzle of oil
- Cover with foil, bake 350F 30 min
- Bake additional 15-20 min uncovered