1

Steam the zucchini for 8 minutes or until just tender. Set aside to cool. Scoop out the flesh with a teaspoon to create a cavity in each zucchini half (make sure you don’t cut through the skin). Drain the zucchini shells, cut-side down, on paper towel. Finely chop the flesh and squeeze out excess moisture.

2

Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the onion, stirring, for 3 minutes or until softened. Add the mince and cook, breaking up lumps, for 3 minutes or until browned. Stir in the spice mix and cook for 30 seconds or until fragrant. Stir in the rice and chopped zucchini flesh and cook for 1 minute or until heated through. Stir in the mint and parsley and season with salt and pepper.

3

Preheat the grill to high. Place the zucchini shells on a baking tray. Fill the shells with the rice mixture. Sprinkle with the cheese. Cook under the grill for 3-4 minutes or until the cheese is melted and golden.

4

Combine the yoghurt, lemon juice and garlic in a small bowl. Season with salt and pepper. Serve the zucchini drizzled with the garlic yoghurt sauce.