Stuffed zucchini with peperonata for $8.40

Serving size: Serves 4
Cooking time: Less than 60 minutes
Special options: Low cost / value
Course: Lunch, Main
Favourite flavours: Cheese
Convenience recipes: Budget

Feed 4 for $10 or less with the Woman's Day budget weekday meal planner!

INGREDIENTS

4 large zucchini
½ cup fresh breadcrumbs
½ cup milk
80g feta, crumbled
¼ cup finely chopped black olives
1 egg-yolk
2 teaspoons dried oregano
1 cup grated tasty cheese

Peperonata:
2 tablespoons olive oil
1 large red capsicum, seeded, thinly sliced
1 red onion, thinly sliced
2 tomatoes, chopped
2 garlic cloves, chopped

METHOD

Place zucchini in a steamer basket over a saucepan of simmering water. Cover and steam for 15-20 minutes, until just tender. Set aside to cool.
Cut each zucchini in half lengthways. Scoop out and discard seeds.
In a bowl, combine breadcrumbs and milk until absorbed. Stir in feta, olives, egg-yolk and oregano. Season to taste. Preheat grill on high.
Spoon mixture into zucchini shells and sprinkle with cheese. Arrange on foil-lined oven tray. Grill for 5-8 minutes until golden.
Peperonata: Meanwhile, heat oil in a saucepan on high. Saute capsicum and onion for 4-5 minutes until tender. Stir in tomatoes and garlic. Simmer, covered, for 15-20 minutes until tender. Season to taste. Serve zucchinis with peperonata.

For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale May 11).

MESSENGER