Stuffed Roast Zucchini

While pondering what to do with some leftover black olive & walnut relish from the Avocado Burgers I made the other day, I spied a glorious zucchini patiently waiting in the vegetable bowl, and I knew what needed to be done.

Serves 4 as a side or snack

Things that go in:
2 large zucchini sliced lengthwise
olive oil

Things that go on:
1/2 quantity of black olive and walnut relish (recipe here)
grated parmesan

Things that you do:
Preheat the oven to 200 degrees Celsius.
Make diagonal slices in one direction along the cut side of each zucchini half, then do the same in the opposite direction. The incisions need to be deep enough so that the zucchini will cook evenly but not so deep that you cut through the bottom.

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Rub a bit of olive oil on the cut sides then heap a few spoonfuls of the relish over the zucchinis and press it down lightly.

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Sprinkle parmesan over the top of the relish, put on a tray lined with baking paper or foil and roast for 15-20mins until the topping is golden and crunchy.

Eat it.

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