Start this recipe by blanching the zucchini shells in a pan of boiling water for 1 minute. Remove and place onto a baking tray. Heat the oil in a pan and sauté the garlic and onion in a pan for 4 minutes. Add in the diced pepper, cumin and chilli, season with pepper and salt and cook for 2 minutes. Add in the tomato salsa, cooked rice, sweet corn, kidney beans and chopped coriander and mix together well. Spoon the mixture into the zucchini shells and cover with the shredded vegetarian cheese. Place into the oven at 200`c and cook for 15 minutes. Remove from the oven and serve with the diced tomatoes sprinkled on top.

Serves 3-4

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