• 25 min
• 6 serving

Ingredients

2 tablespoons of ANDORINHA ORGANIC EXTRA VIRGIN OLIVE OIL
6 Italian zucchinis
3 garlic cloves
1 onion
2 cups of finely chopped fresh mushrooms
1 grated cauliflower
1 chopped red pepper
½ teaspoon chili flakes
Fresh thyme leaves
Salt
Freshly ground black pepper
200 g buffalo mozzarella

METHOD

Cut the zucchini in half,
lengthwise. With a
spoon, remove the inner part to
make it look like a canoe. Set aside the
scooped out part.

Heat a large saucepan with a
drizzle of ANDORINHA ORGANIC
EXTRA VIRGIN OLIVE OIL on
medium-high heat. Add the garlic and sauté
lightly.

Add the zucchini core, the
chopped mushrooms and a pinch of
salt. Sauté until the mushroom
start to dry; add the grated cauliflower
the chopped pepper, the chili
flakes and the thyme leaves.

Season with salt and pepper,
mix well and sauté for
more 3 minutes.
Stuff the zucchinis with the
sautéed veggies, add the buffalo mozzarella
and drizzle with the remaining
ANDORINHA ORGANIC EXTRA VIRGIN OLIVE OIL.

Place it in the oven preheated to 200 °C
for 15 minutes or until it starts to
get golden. Serve immediately and
enjoy!