Stuffed Zucchini Recipe Ingredients for Two People * 1 Large Zucchini about 1-1/2 lbs./600g. * 3 ozs./75g. of risotto or paella rice. * 4 ozs./100g. strong manchego cheese. - grated. * 1 Small onion - roughly chopped. * 2 Cloves of garlic - bashed and chopped. * 1/2 a red bell pepper roughly chopped. * 1/2 a Green pepper roughly chopped. * 1/2 a vegetable stock cube * 1/2 tsp. of turmeric powder. * 1 tsp. of cumin seeds and two small cayenne peppers crushed in a pestle and mortar. * 2 tbs. extra virgin olive oil. * Salt to taste. * One grilled chicken breast (optional). Method for Stuffed Zucchini Recipe 1. First cook the rice - adding the turmeric and stock cube to your water. 2. Drain and set to one side. 3. OK - cut the zucchini in two lengthways and scrape out all the pulp. 4. Now - cook off the onion and peppers in the olive oil in a large Non Stick Fry Pan. 5. Add all the chopped up zucchini pulp and continue to cook. (if you're using the chicken add half the pulp and discard the rest). 6. Lower the heat - add the garlic and spices and cook for a further two minutes. 7. Take it off the heat and add the rice, mixing it well. 8. Right - place the zucchini halves in your roasting tray and fill with the mixture. 9. Slice the chicken and arrange all around the zucchini. 10. Sprinkle the Manchego over the top and bake in a moderate oven 180ºc/350ºf for 20/25 minutes until golden and cooked through. 11. Serve immediately. https://www.cutting-edge-mediterranean-recipes.com/stuffed-zucchini-recipe.html