Ingredients
- 4 large zucchini
- 200 g Roquefort cheese
- Rolled oats
- Chopped walnuts
- Low-fat shredded cheese
Step by step
- 1Slice the zucchini in half lengthwise and score the flesh in a crisscross pattern using the tip of a knife.
- 2Bake at 180 ºC for about 15 minutes, or until the flesh is tender.
- 3On a plate, crumble the Roquefort cheese using a fork.
- 4Once the zucchini have cooled slightly so you can handle them safely, scoop out the flesh using a small spoon.
- 5Mix the scooped zucchini flesh with the Roquefort, gradually stirring in rolled oats until you have a thick filling that absorbs all the juices.
- 6Spoon the mixture back into the zucchini shells.
- 7Top with the chopped walnuts and the low-fat shredded cheese.
- 8Place back into the turned-off oven and let the residual heat melt the cheese for a couple of minutes.
