Homegrown zucchini chargrilled then baked with vegan cream cheese, corn, onion and oregano. Topped with roasted cherry tomatoes.
Served with a baked yellow tomato stuffed with pomegranate topped with mint jelly, steamed brown rice with pineapple.
Garnished with Kalamata olives, fresh picked watercress and a zucchini flower from my garden.
- 1 extra large zucchini
- 1 zucchini flower
- 1 tub of plant based cream cheese
- 1 small tin of sweet corn
- 1 small onion
- 1 handful of fresh oregano
- 1 cup of cherry tomatoes
- 1 medium to large yellow tomato
- 1 teaspoon of pomegranate seeds
- 1 teaspoon of mint jelly
- 1 1/2 cups of brown rice
- 1 small tin of pineapple pieces
- 1/2 cup of kalamata olives
- 1 handful of watercress
Cut the zucchini in half and scoop out the insides
Chargrill the zucchini flat side down on a BBQ grill. Add the tomatoes at the same time.
Remove from the heat and set aside.
Mix a two large scoops of plant based cream cheese with diced onion, sweet corn, fresh cut oregano, lite salt and pepper. Place in a microwave for 30 seconds to soften.
Fill the zucchini centre with the cream cheese mix. Place BBQ'd cherry tomatoes on top then place in the oven at 180 degrees celsius for 25 minutes.
Make a hole through the centre of the large yellow tomato, fill with pomegranate seeds and mint jelly and place in the oven with the zucchini.
Steam the brown rice (or use a pre-cooked microwave bag) and mix in the pineapple pieces once cooked.
Plate up the zucchini surrounded by the pineapple rice and garnish with some kalamata olives, watercress and a zucchini flower.
Watercress has one of the highest nutritional values of any food on the planet.