Anna's stuffed zucchinis
2 large, ends trimmed, halved lengthways
1 medium, finely chopped
Extra lean beef mince
2 tsp, Tuscan variety
Canned diced tomatoes
1 400g can, (1 x 400g can)
Light mozzarella cheese
¾ cup(s), grated, (90g), shredded
1 x 3 second spray(s)
- Preheat oven to 180°C. Line a baking tray with baking paper. Using a teaspoon, scoop the flesh from zucchini halves (taking care not to cut through the skin), leaving a 5mm shell. Roughly chop the zucchini flesh and set aside. Place zucchini shells on prepared baking tray.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook onion, zucchini flesh and mince, breaking up any lumps,\ for about 3 minutes or until mince is browned all over. Stir in Tuscan seasoning and tomatoes. Simmer, uncovered, for about 5 minutes or until thick.
- Spoon mince mixture into the zucchini shells. Cover with foil and bake for 35-40 minutes or until zucchini are tender. Remove foil and sprinkle mozzarella over filling. Meanwhile, preheat oven grill to high. Cook under hot grill for 3-5 minutes or until the cheese is melted and golden. Serve.