Stuffed Zucchini

Yields1 Serving
 5 medium sized zucchini
 1 medium sized chopped onion
 1 small red bell pepper
 2 cloves of finely chopped garlic
 1/2 tsp dried oregano leaves
 2 tbsps of coconut oil
 Raw goats cheese (optional)
1

1. Preheat the oven to 375F/190C. Take eight zucchini halves and scoop out the pulp from the insides and set aside. Take a baking sheet and add the zucchini halves.

3

2. Coarsely chop the remaining zucchini and the pulp. Melt the coconut oil into a pan and stir in the onion and the zucchini for about 5 minutes until the vegetables become tender.

5

3. Add in the garlic, red pepper and the oregano. Cook and stir frequently for 1 minute. Leave it to stand and cool slightly.

7

4. Evenly spoon the vegetable mixture inside of the zucchini halves and top with goat’s cheese. Bake for 30 minutes until the zucchini becomes tender.

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Ingredients

 5 medium sized zucchini
 1 medium sized chopped onion
 1 small red bell pepper
 2 cloves of finely chopped garlic
 1/2 tsp dried oregano leaves
 2 tbsps of coconut oil
 Raw goats cheese (optional)

Directions

1

1. Preheat the oven to 375F/190C. Take eight zucchini halves and scoop out the pulp from the insides and set aside. Take a baking sheet and add the zucchini halves.

3

2. Coarsely chop the remaining zucchini and the pulp. Melt the coconut oil into a pan and stir in the onion and the zucchini for about 5 minutes until the vegetables become tender.

5

3. Add in the garlic, red pepper and the oregano. Cook and stir frequently for 1 minute. Leave it to stand and cool slightly.

7

4. Evenly spoon the vegetable mixture inside of the zucchini halves and top with goat’s cheese. Bake for 30 minutes until the zucchini becomes tender.

Notes

Stuffed Zucchini

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