Baked Ratatouille Topped Zucchini - cooking recipe

Ingredients

4 None zucchini, halved lengthwise
2 tbsp olive oil
1 None red pepper, seeded and chopped
1 None red onion, chopped
1/3 cup tomato puree
2 tsp thyme leaves
1 clove garlic, crushed
2 tbsp kalamata olives, pitted and halved
1/2 cup grated Italian cheese blend

Preparation

Preheat the oven to 350\u00b0C. Lightly grease a large shallow baking dish.
Using a teaspoon, scoop out seeds from zucchini to form a shallow cavity. Place zucchini in prepared dish and drizzle with 1 tbsp of the oil. Season. Cover with foil. Bake for 30 mins.
Meanwhile, heat remaining 1 tbsp oil in large skillet on medium heat. Saute pepper and onion for 4-5 mins, until onion is tender. Stir in tomato puree, thyme and garlic. Bring to a simmer and cook for 2-3 mins. Stir in olives and season to taste.
Fill each zucchini with vegetable mixture. Sprinkle with cheese. Bake for 8-10 mins, until cheese is hot and bubbling.