Stuffed Courgettes Zucchini
|Oil||15 Milliliter (1 Tablespoon)|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), chopped|
|Parsley||30 Milliliter, chopped (2 Tablespoon)|
|Parmesan cheese||30 Milliliter, grated (2 Tablespoon)|
|Bread slices||2 , soaked in milk, squeezed out and crumbled|
|Ground black pepper||To Taste|
|Tomato sauce||150 Milliliter (2/3 Cup)|
Put the oil in a small bowl and cook for 30 seconds. Stir in the onion and garlic, cover with vented cling film (plastic wrap) and cook for 2 minutes.
Mix in the parsley, Parmesan cheese and crumbled bread and season to taste.
Cut the ends off the courgettes (zucchini) and hollow out the centres with an apple corer. Stuff the courettes with the onion and bread mixture and arrange them in an oblong dish.
Cover with vented cling film (plastic wrap) and cook on defrost power for 6 minutes, until tender, rearranging once.
Serve the courgettes with the hot Tomato Sauce.