- 1 Tbsp butter
- 1 quantity stuffing
- 1 tsp tomato paste
- 4 zucchini
- 1 tomato, sliced horizontally
- garlic yogurt, to serve
1 Wash the zucchini then cut them in half lengthwise. With a teaspoon, scoop the flesh out from inside without tearing the skin.
2 Fill each zucchini half quite tightly with the stuffing. Place a tomato ring on each one and pack them firmly in a suitable sized saucepan to prevent them moving while cooking.
3 Add enough water to cover the vegetables, stir in the tomato paste and butter, cover, and cook for 25 minutes over medium heat. Serve hot with garlic yogurt.