I just made up some savoury mince sweet & sour style (My friend Honi’s Recipe), scooped out the center of the zucchini to remove all the seeds. Added the filling and then top with cheese. Bake in a 180 oven until the zucchini is cooked and the cheese is golden.

Ingredients

Olive oil
1 lge brown onion sliced
1 lge carrot sliced
3 tbs cornflour
440g can pineapple pieces in natural juice (drain and reserve juice)
1/2 cup white wine vinegar
2 tbs soy sauce
4 tbs caster sugar
4 tbs tomato paste
200ml vegetable stock
1/2 red capsicum diced
1/2 green capsicum diced
200g Button mushrooms diced
500g Lean Beef Mince/chicken mince/Pork Mince
1 pkt French onion soup mix

What to do..

Heat the olive oil in a large frypan. Add onion and carrot and cook over medium heat for 1-2 minutes. Add the mince and brown off. Add the diced mushrooms and capsicum. Cook these ingredients through until almost cooked. Add vinegar, soy, sugar, tomato paste and stock to the pan. Bring to the boil. Mix the cornflour with the reserved pineapple juice and french onion soup mix. Add pineapple pieces to the frypan along with the remaining juice and the cornflour mixture. Stir until thickened. Simmer for 5 minutes. Serve with steamed rice.

Alternatively you can make the same dish with tinned ingredients if you are camping and don’t have fresh ingredients! Brown off the mince and add a bottle of sweet and sour sauce (any brand will do), tinned Mushrooms & tinned veges drained and the french onion soup mix.