FRIJE

Instructions

• 1.   Wash the zucchini and cut them lengthwise. Remove the seeds by scooping out each zucchini with a peeler.
• 2.   Wash the tomato and cut it into small cubes.
  Wash the bell pepper and cut it into small cubes.
  Wash the mushrooms and slice them.
• 3.   Mix the chopped vegetables in the tomato sauce.
• 4.   Fill the zucchini with the mixture.
  Drizzle some olive oil over the stuffed zucchini and sprinkle with a few pine nuts and herbs de Provence.
  For those who want it more indulgent, you can add some Parmesan or grated cheese to gratin the zucchini.
• 5.   Bake for 30 minutes at 200°C for "al dente" zucchini.
  Add oregano and freshly ground pepper when serving.

Notes & Suggestions

• Serve with quinoa or rice.

Nutritional information *