2 g Zucchini each
¼ pint Tomatoes
3 Bread slices
2 Oregano branches
3 Garlic cloves
¼ cup Pine nuts
1 each Lemons
¼ cup Cheese, Parmesan not included
4 each eggs (Not inc.)
! 8 g Olive oil (Not Inc) TBS
Preheat oven to 400.
Cut your zucchinis in half length wise. With a spoon scoop out the innards, making zucchini boats.
Take 2TB and coat your zucchini boats and sprinkle with salt and pepper. Pop into oven and cook for 15
minutes, it should be soft and aromatic.
Heat up t2TB of olive oil in the frying pan over medium heat and add the zucchini innards. While cooking
slice your cherry tomatoes in half and dice your garlic. Add to the frying pan. Cook for another 5-8 minutes.
Take off heat and let cool slightly. Cut your bread into chunks and roughly chop your oregano and then add to
the zucchini stuffing. Add your parmesan if using, and the two eggs.
Toast your pine nuts in a pan over medium high heat till golden brown.
Put in a small bowl with the rest of the olive oil. Zest and juice your lemon and add the zest and the lemon
juice. Add in 1tsp of salt (or to taste) and add half of this mixture to your zucchini stuffing.
Spoon the mixture into your boats and pop into oven for 20-30 minutes or until golden on top.
Take out of oven and transfer to plates, spoon the rest of the pine nut salsa over top of your cooked