INGREDIENTS
4 zucchini halved lengthways
3 tsp extra-virgin olive oil
mixed salad, to serve
For the stuffing
50g gluten free breadcrumb
50g pine nut
1 tbsp chopped chives
1 tbsp garlic infused oil
6 slices peppers in oil, drained
2 tomatoes chopped
1 tbsp thyme leaf
25g parmesan or vegetarian alternative, finely grated