I love zucchinis. Back in Canberra we used to grow them in the backyard and they would grow so big, bigger than the size of my arm and they are very easy to grow as well. This recipe is one of our favourites. Mine because of the zucchini and my boyfriend’s because of the amount of meat in it. Perfect for dinner for the both of us!

Ingredients:
4 medium zucchinis
300g mince, beef/lamb
1 tsp coconut oil
1/2 cup onion, diced
3 cloves garlic, pressed
1 can coconut cream
1 tbsp curry powder
1 tsp garam masala
1/4-1/2 tsp cayenne, depending on how spicy you like it
1/2 tsp cumin

• Preheat oven to 200 degrees.
• Cut zucchini in halves lengthwise. Scoop out the seeds and set aside. The shell should be about 1/4 inch thick.
• Sprinkle the zucchini shells with salt and pepper and microwave, covered, for 3 minutes. Set aside.
• Chop the zucchini innards.
• Heat the oil over medium/high heat. Add the onion and garlic and sauté until onion is translucent. Add the mince and cook until browned. Drain the fat.
• Add the zucchini innards and sauté for a minute, until it just starts to soften.
• Stir in the curry, garam masala, cayenne, and cumin.
• Pour in the coconut cream, bring to boil, then lower to simmer. Simmer for about 10 minutes or until the sauce is thickened and creamy.
• Spoon the mince mix into the zucchini shells, ensuring not to add too much liquid.
• Bake for 10-15minutes.