Vegetable and Almond Stuffed Zucchini

Preheat oven to 180°C

Cut each zucchini in half lengthwise so it will sit balanced in a tray, scoop the flesh out of the zucchini leaving an even layer around the skin of about 0.5cm, place them in a baking tray, chop up the zucchini finely and place aside

Add olive oil to a large frying pan or heavy-based pot and sauté onion, garlic and ginger at medium-high heat until they have softened, but not browned, around 5 minutes.

Add carrots and mushrooms and continue to cook, stirring regularly, until these vegetables have also softened, around another 5 minutes

Add chopped zucchini and cook for another 5 minutes, stirring regularly

Add kale and parsley, stirring until wilted and softened

Stir in almond meal and soy sauce. Cook for a further 2 minutes, stirring

Spoon vegetable mixture into zucchinis, the mixture should fit perfectly if you continue to keep packing it tightly into the zucchinis and making little raised mounts on top

Place stuffed zucchini's on a baking tray(s) in a moderate oven for 50 minutes or until golden

Serve with a side salad, lentil/bean casserole or on brown rice or quinoa.