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Preheat oven to 180°C (350°F) and line a baking dish with parchment paper.
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Wash zucchinis and cut them in half lengthwise. Scoop out the middle flesh and chop it finely.
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Heat olive oil in a pan, and sauté onions until soft. Add carrot, peppers, corn, and chopped zucchini flesh. Season with salt, pepper, oregano, and basil. Cook for 5 minutes.
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Stir in tomato sauce and simmer for 2 minutes.
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Place hollow zucchini halves on the baking dish. Fill each with the veggie mixture.
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Top generously with mozzarella and a sprinkle of parmesan.
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Bake for 15-20 minutes, until zucchini is tender and cheese is bubbly and golden.
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Let cool slightly before serving. Enjoy your cheesy veggie boats!
Ingredients
2 medium zucchinis (cut in halves, scooped out)
½ cup tomato sauce (or pizza sauce)
½ small onion, finely chopped
1 small carrot, grated
½ cup bell peppers (any color), finely chopped
½ cup corn (fresh or frozen)
1 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese (optional)
½ teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon olive oil
A pinch of salt and pepper