Ingredients
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8 cherry tomatoes, quartered
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1 tablespoon white onion, finely diced
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1 tablespoon dried oregano
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4 teaspoons balsamic vinegar
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1 tablespoon olive oil
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2 tablespoons parmesan cheese, finely grated
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salt & pepper
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1 zucchini, round (about the size of a softball)
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1 small garlic clove, crushed
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1 large mushroom, chopped into small chunks
Instructions
- Heat the oven to 180°C.
- Put the tomatoes, chopped mushroom, garlic, onion and oregano into a bowl. Mix to combine and add the balsamic vinegar, mixing until well combined. Leave to stand for 30 minutes.
- Cut the zucchini in half lengthways, and using a teaspoon scoop out and discard the pulp.
- Heap the tomato mixture into the scooped out shells.
- Grind over salt and pepper to taste, drizzle over the olive oil, and top with the parmesan cheese.
- Bake for 45 minutes or until the shell just starts to go soft.