RECIPE: Stuffed Zucchini


4 small zucchinis - I used 'Magda' zucchinis

2 cloves garlic crushed

1 1/2 cups of parsley (packed in) - then chopped finely 

1/4 cup Lilliput capers - smaller size capers

3/4 cup roasted capsicum - diced (you can buy roasted capsicum in jars or do them yourself)

1/2 cup pecorino cheese - grated (1/2 amount for the mixture and 1/2 to sprinkle on top)

Zest of 1 lemon

Juice from 1/2 the lemon 

2 tablespoons of olive oil or grapeseed oil


  1. Preheat oven to 180C. Line a baking tray with baking paper.

  2. Half zucchinis and scoop out the centre with a teaspoon. Be sure not to break the skin or the juices will leak out.

  3. Put all the ingredients in a bowl, BUT only half the amount of pecorino. (Reserve half for sprinkling on to zucchinis towards end of cook).

  4. Drizzle the oil all over the stuffed zucchinis and cook for 20 minutes.

  5. Take tray out and sprinkle leftover pecorino and cook for another 10 minutes or until golden brown.

NOTE: the leftover zucchini that was scooped can be sauteed with similiar ingredients and served with pasta for a quick meal.