INGREDIENTS
- 100 grams lean chicken mince
- 2 medium zucchini
- 2 cloves garlic
- 1/4 Spanish onion (sliced)
- 1 teaspoon parsley
- 2 teaspoons coriander
- 5 cherry tomatoes
DIRECTIONS
Preheat oven to 200°C.
Wash and cut zucchinis in halves (lengthways) and scoop out centre to create canoe-like shape. Steam in pot for 2-3 minutes (until slightly cooked).
In a fry pan over medium heat, brown mince with a little MCT oil or water until cooked. Add in onion and sauté.
Place zucchini on parchment paper and fill with mince mixture. Add diced tomato on top and place in oven for around 10 minutes.
Serve up and sprinkle with fresh herbs.
One Serving | 187 Kcal
F: 2.48g | C: 17.91g | P: 28.03g
