Baked zucchini and feta

I love making a meal out of vegetables from the garden. This is a simple but tasty vegetarian main to serve with a green salad.

Cut the zucchini in half lengthways . With a small pairing knife score round the inside, a couple of centimeters from the skin, so they hold up when cooked. Use a teaspoon to scoop the flesh out and roughly chop it. Salt the inside of the zucchini shells.

Slice a red onion and crush a couple of garlic cloves. Cook these slowly in olive oil then add a diced tomato per zucchini (or a couple of tablespoons of diced tomatoes out of a can if your toms aren’t ripe yet). Add the zucchini flesh and let it gently cook down for 20 minutes. Throw in a handful of breadcrumbs per zucchini and some more olive oil and cook for a minute more to allow the breadcrumbs to thicken the mixture. (The combination of olive oil and breadcrumbs gives this dish a rich and creamy texture that elevates it to the sublime, but if you are GF you can leave the crumbs out and it will still be delish). Stir through a small handful of crumbled feta cheese per zucchini making sure to not over stir, leaving the feta still chunky.

Pile the mixture into the zucchini shells and sprinkle with grated parmesan. Drizzle with olive oil and bake uncovered at 180 C for 30 minutes.