Italian Style Stuffed Zucchinis

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If you're craving an Italian food fix these delicious zucchinis it will make you feel way better than pizza or pasta.

Tip: Liquid may pool in the zucchinis during cooking. Follow the notes below for a delicious ending.

Prep time: 15 mins
Cook time: 30 mins

Method

1. Heat your oven to 170°C/340°F/Gas 4.  Slice the zucchinis in half lengthways and scoop out the seeds (soft middle part) with a spoon to form a boat shape.  Note & optional: You can finely chop the centre part of the zucchini and add it to your sauce.
2. Combine the mince, garlic, tomato, basil, salt & most of the bocconcini in a bowl.  Set aside a heaped tablespoon of the bocconcini to top the zucchinis in the last 5 minutes of cooking.
3. Using your hands gently squeeze the mince mixture together & fill the 4 zucchini boats. 
4. Mix the tomato sauce ingredients together.  Pool the sauce in a small area of a baking dish and place the zucchini boats on top.   You don’t need to spread the sauce over the bottom of the dish, just in an area that the zucchinis will sit. Drizzle with the extra virgin olive oil and bake in the oven for approx. 30mins.  See NOTE below if juices are pooling too much during cooking.
5. 5 mins before cooking finishes top with the remainder bocconcini.
6. Serve zucchinis on a plate and top with the tomato sauce.   Enjoy!