Stuffed Zucchini Boats - cooking recipe

Ingredients

4 medium zucchini (about 300g each)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons extra virgin olive oil
400 g raw minced chicken
300 g cooked rice (preferably short grain)
1 tablespoon ketjap manis (or other soya sauce)
2 teaspoons tomato paste
1 teaspoon sugar
2 tablespoons strong chicken stock
1 tablespoon chopped parsley
1 tablespoon chopped mint
pepper
2 tablespoons grated cheese

Preparation

Cut a wedge from zucchini (a hatch), approximately 15cm x 4cm on a 300g zucchini.
Scrape pulp from each wedge.
Scrape the pulp from the inside of the zucchini to form a cavity (like making a dugout canoe).
Chop and reserve the pulp.
In a large wok or pan, Cook the chopped onion and garlic for 3-4 minutes in the olive oil.
Add minced chicken and cook a further 3 or 4 minutes.
Add zucchini pulp, tomato paste, kecap manis, sugar and stock.
Season with pepper.
cook uncovered for a few minutes to dry mixture a little.
Remove from heat and stir through rice, mint and parsley.
Place zucchini boats side by side in a baking dish.
Fill with vegetable mixture.
Sprinkle on grated cheese.
Top with lids.
Cover dish with foil.
Bake in 180C oven for 25 or so minutes.