Stuffed zucchini

It's that time again!

Exams are starting within a week. 

The sneaky little bastards are already peeking behind the corner...

It's time to say goodbye to our social life and live among the socially isolated.

The mathematics course is already seriously overshadowing the bbq's, picknicks and sunny afternoons.

It sucks really hard, but it's for the good cause. Don't you give me that look.

Can we please, before we totally freak out and start our matheron {mathematics-maraton, dude} ... just eat for one other minute? Pretty please?

This super easy dinner is perfect study food. It's healthful! It's fast! It's a no-brainer!

Stuffed zucchini

enough for 2 stuffed zucchini

inspired by: cooking light april {dutch magazine}

1 medium zucchini

1 red onion, chopped

2 small roma tomatoes, seeds removed and diced small

1/2 yellow bell pepper, chopped

100g mushrooms, halved 

1 clove of garlic, chopped

250 g mozzarella, torn {1 cup}

1 t thyme

salt & pepper

one: preheat oven to 200°C/400°F. Line a baking sheet with parchment paper.
two: wash and dry the zucchini. Slice it in half.
three: using a spoon, just scoop out all of the inside flesh, where the seeds are.

four: in a pan over medium heat, add the onion and bell pepper cooking until just soft.  Add in the mushrooms, tomato and garlic. Season to taste.
five: spoon the filling into each of the zucchini “boats” and place them onto the baking sheet.
six: top the boats with the torn mozzarella and bake for about 20 minutes or until the cheese is melted and browned.
seven: yummm...

I'm currently listening to: The Black Atlantic- Fragile meadow {you should too}

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