Lemony Stuffed Zucchini

A recipe contribution from Robert Moore, at Pastaman in Halifax, Nova Scotia.

Ingredients

• 4 large zucchini
• 1 tsp olive oil
• 1 garlic clove, crushed
• 1 tsp ground lemon zest
• ½ lemon (for juice)
• 4 oz cooked rice
• 6 oz plum tomato, chopped
• Salt & Pepper to taste

Method

1. Preheat oven at 350 C. Cut zucchini in half, length ways and scoop out the center with a spoon. 
2. Blanch the shells in boiling water for 1 minute, drain well.
3. Chop the remaining zucchini from the center and place in a saucepan with the oil and garlic, sauté over medium heat, until softened, but not browned.
4. Stir in lemon zest, juice, rice and tomatoes. 
5. Season and scoop into the zucchini shells. Place shells on baking dish and cover with foil.
6. Bake 20-25 minutes until zucchini are tender, serve hot.
   

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