Vegetarian Stuffed Zucchini

Method

1. Cut the zucchini in half lengthwise.
2. Scoop out the pulp using a small scoop, leaving a thin shell.
3. Roughly chop the zucchini pulp.
4. Finely slice the spring onion.
5. Sauté the spring onion in olive oil for about 3 minutes.
6. Add the chopped zucchini pulp, season with salt, and cook over high heat for 10–12 minutes.
7. In a bowl, combine the cooked pulp, chopped sun-dried tomatoes, breadcrumbs, torn basil, and grated cheese (optional).
8. Lightly grease a baking dish.
9. Arrange the hollowed zucchini shells in the dish.
10. Press the filling into the shells, mounding the surface.
11. Sprinkle extra breadcrumbs and a drizzle of oil over each zucchini.
12. Bake at 200°C (static) for 30 minutes.
13. Remove from the oven and garnish with fresh basil.