Stuffed Parmesan Zucchini
4 large zucchini, halved, flesh scooped out
500g lean beef mince
½ cup medium grain white rice
1 x 420g tin tomato soup
½ brown onion, finely chopped
Sea salt and freshly cracked black pepper
Bertolli Organic Robusto Extra Virgin Olive Oil
8 tbsp panko breadcrumbs
4 tbsp finely grated parmesan cheese
Parsley, to serve
Preheat oven to 180ºC.
In a large bowl combine mince, uncooked rice, soup, egg and onion. Season generously then mix well. Arrange hollowed zucchinis, cut side up, in a large baking tray. Spoon the mixture between the hollowed zucchinis then generously drizzle with Bertolli Organic Robusto Extra Virgin Olive Oil. Sprinkle with breadcrumbs and parmesan then bake for 35-4 mins until mince is cooked through and the breadcrumbs are golden.
Garnish with parsley and serve immediately.