Roasted Stuffed Zucchini
Ingredients
2 zucchini
8 pieces spelt bread toasted made into crumbs
1 Tbs[ olive oil
Juice from a half a lemon
4 garlic cloves smashed
3 sprigs of thyme
3 sprigs of mint
4 large mushrooms
8 black olives rinsed
1 egg or replacer
Preparation
Use a food processor on dried bread until it is crumbs. Slice zucchini in half, rub the cut surface with olive oil, sprinkle with salt, pepper; drizzle fresh lemon juice. Roast face down at 350º for 30 minutes. Toast bread until dry and crispy. Using a food processor, pulse after adding garlic, mushrooms, olives and toasted bread. Add a tablespoon of olive oil to pan, add the garlic, thyme leaves, mint leaves, mushrooms, olives and bread crumbs. Scoop out inside of roasted zucchini while leaving some remaining so zucchini holds its shape for stuffing. Add scooped out roasted zucchini to egg in food processor. Add this to the pan ingredients. Toss together until it becomes slightly firm and dry. Stuff the zucchini roast for 15 minutes. The top will brown. Serve hot.
