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Onion, Tomatoes and Cheese Stuffed Zucchini

Vegetarian Gluten-Free

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This recipe is a nutrition bomb. Did you know that cooked tomatoes are healthier than raw tomatoes? Cooking them breaks down the cell walls, allowing the body to absorb up to 35% more Lycopene- a potent, powerful antioxidant. Pairing it with cheese, the effect is maximized even more, as Lycopene is absorbed in your body more effectively when consumed with a healthy fat. Now, how about that?

Prep Time 1 hour

Serves: 4

Difficulty Level: Medium

Onion, Tomatoes and Cheese Stuffed Zucchini

Ingredients for stuffed zucchinis:

Zucchini - 2

Onions - 1 (chopped)

Cheddar cheese - 7 oz. (grated)

Tomatoes - 1 (chopped)

Sour cream - 1 tbsp.

Curry powder - 1/4 tsp.

Salt and Pepper - as needed

Dried Thyme - 1 tsp.

Olive oil - as needed

Method of preparing the stuffed zucchinis:

Preheat your oven to 400°F (200°C). Thoroughly cleanse the zucchinis.
Slice lengthwise and if needed, trim the edges. Using a spoon, scoop out the insides, leaving 1/2 an inch. Chop the zucchini pulp.
Sauté the onion chops until slightly brown. Add the curry, stir for a few seconds and immediately remove from the heat. This is important as the curry can go bitter if overcooked.
Transfer to a bowl and add the sour cream, thyme, salt and pepper, the zucchini pulp and chopped tomatoes.
Line a baking dish with parchment paper and arrange the zucchinis evenly spaced. Fill the zucchini shells and sprinkle the cheese on top. Bake for 20 mniutes.
After 20 minutes baking, turn up the heat or the upper grill to give the zucchini a roasted finish.

Chef's Tip:

You can garnish with chopped parsley or fresh thyme.

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