Zucchini bake with sourdough stuffing

Ingredients

• 4 small Zucchinis, sliced lengthways
• 100 grams Butter
• 1 Onion, finely diced
• 2 cloves Garlic, crushed or diced
• 1-2 Roasted red capsicums or peppers
• 3 tablespoons Flat leaf parsley, chopped
• 1 teaspoon Dried oregano
• Zest of 1 lemon
• 100 grams Sourdough breadcrumbs
• 1/4 cup Grated pecorino or parmesan

Directions

1. Preheat oven to 180*.
2. Slice the zucchini thickly and layer in a greased casserole dish.
3. Melt the butter in a large frypan over a medium heat.
4. Reduce heat to medium-low and add the onion and garlic.  Gently fry for a few minutes until the onion is soft but not coloured.
5. Add capsicum, parsley, oregano, lemon zest and breadcrumbs and stir until well combined.
6. Remove pan from heat and season with salt and pepper.
7. Sprinkle the zucchini with the stuffing.
8. Grate pecorino or parmesan cheese over the top to taste.
9. Bake uncovered for 20-25 minutes or until the zucchini is soft and the stuffing browns slightly.