Stuffed Zucchinis
Recipe by James Reeson from Alive and Cooking
Ingredients
- 3 large zucchinis
- 1 brown onion
- 300g of pork mince
- 420g can of chopped tomatoes
- 10 capers
- 100g mix olives
- 1/2 a bunch of basil
- 1 tsp crushed garlic
- Pinch of salt and pepper
- 3 anchovies
- 1 splash of red wine
Method
- 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.
- Lightly fry the anchovies, onion, pork mince, capers and garlic until the pork starts to brown.
- Add in the olives and red wine; bring the wine to the boil.
- When wine has boiled add in tomatoes and basil.
- Allow to simmer for 15 minutes.
- 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.
- Pop them under the grill for about 1 minute to add some colour.
Notes & Tips
For more information and recipes from this series, click on the following link www.aliveandcooking.com.au
