Ingredients

• 3 medium zucchini
• 1 tspn butter
• 300g mushrooms, chopped
• 1 onion, chopped
• 1 clove garlic, crushed
• 1 tspn mixed herbs
• 3 eggs
• 1 1/2 cups cottage cheese
• 3 tblspns soy sauce
• 1 tspn worcestershire sauce
• 1 tspn tabasco sauce
• 1 cup grated cheddar
• 1 cup cooked SunRice Long Grain Brown Rice
• 1 tspn paprika
• Sour cream for topping

Instructions

• Slice zucchinis in half lengthwise. Scoop out flesh, leaving a 1/4" rim. Set flesh aside.

• Cook rice as per pack instructions.

• Melt butter in pan; sauté chopped zucchini flesh, mushrooms, onion, and garlic until soft. Season with mixed herbs.

• Beat eggs. Mix with cottage cheese, soy sauce, dash worcestershire sauce, two shakes tabasco sauce, grated cheddar and brown rice. Add sautéed vegetables to the mix.

• Stuff zucchini halves generously with mixture. Sprinkle with paprika.

• Bake 40 mins at 180°C.

• Serve topped with sour cream or extra grated cheese.