Consuming Passions - Worldwide Events Managers

Stuffed Zucchini Boats

Serves: 4

Notes

Zucchinis come in many sizes and a couple of colours (green and yellow) so they’re very patriotically Australian. They’re also very versatile. This is one of my favourite recipes, zucchinis stuffed with minced chicken, rice with a tomato and herb seasoning. May be made into individual servings with small/medium zucchinis, or one big one. Although I use chicken, vegetarians may care to replace the meat with finely chopped mushrooms. I find children love this dish.

Ingredients

• 4 medium zucchinis (about 300g each)
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 Tbsp extra virgin olive oil
• 400g raw minced chicken
• 300g cooked rice (I like to use short grain rice for this dish)
• 1 Tbsp kecap manis (or other soya sauce)
• 2 tsp tomato paste
• 1 tsp sugar
• 2 Tbsp strong chicken stock
• 1 Tbsp chopped parsley
• 1 Tbsp chopped mint
• Pepper
• 2 Tbsp grated cheese

Dressing:

• Mix 1 cup Greek-style natural yoghurt with a teaspoon of lemon juice, salt, pepper and a ¼ tsp paprika.

Method

Cut a wedge from each zucchini (a hatch), approximately 15cm x 4cm on a 300g zucchini. Scrape the pulp from each wedge. Scrape the pulp from the inside of the zucchini to form a cavity (like making a dugout canoe). Chop and reserve the pulp. In a large wok or pan cook the chopped onion and garlic for 3 or 4 minutes in the olive oil. Add minced chicken and cook a further 3 or 4 minutes. Add zucchini pulp, tomato paste, kecap manis, sugar and stock. Season with pepper. Cook uncovered for a few minutes to dry mixture a little. Remove from heat and stir though rice, mint and parsley. Place zucchini boats side by side in a baking dish. Fill with vegetable mixture. Sprinkle on grated cheese. Top with lids. Cover dish with foil. Bake in 180ºC oven for 25 or so minutes. Serve with dressing