Pine Nuts & Cheese Stuffed Zucchini
|Garlic||2 Clove (10 gm)|
|Fresh parsley sprigs||10|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Pine kernels||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Rinse the zucchini (courgettes), top and tail and halve lengthwise.
Remove the flesh with a small spoon, leaving enough for the shells to retain their shape.
Butter the base of an oval dish and arrange the zucchini (courgette) shells on it side by side, skin-side down.
Micro wave, uncovered, on HIGH for 6 minutes.
Peel the garlic and shallot.
Rinse the parsley and discard the stalks.
Put the zucchini (courgette) pulp, garlic, shallot, parsley, breadcrumbs, pine kernels, egg and grated Parmesan in the food processor.
Season with salt and pepper and puree until smooth.
Fill the zucchini (courgette) shells with the mixture, return the dish to the oven and cook for a further 6 minutes on HIGH.