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Stuffed Zucchinis



  • 1.

    Cut zucchinis in half lengthwise, then score the flesh side surface, place on a baking tray, brush with oil and grill on a medium heat until they just start to brown, then remove from grill and allow to cool.

  • 2.

    Lightly fry the anchovies, onion, pork mince, capers and garlic until the pork starts to brown.

  • 3.

    Add in the olives and red wine; bring the wine to the boil.

  • 4.

    When wine has boiled add in tomatoes and basil.

  • 5.

    Allow to simmer for 15 minutes.

  • 6.

    Scoop out the zucchini flesh (melon baller is best but you can use a spoon) then mix into the pan with the pork stuffing mix. Re-heat the mix and stuff your zucchinis.

  • 7.

    Pop them under the grill for about 1 minute to add some colour.


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Andrew Graham

Sauvignon Blanc, Chardonnay and Pinot Noir are the best wines to pair with Stuffed Zucchinis.


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Posted by Karyn33Report
Another awesome recipe from James Reeson! Easy and delicious.
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