2 large zucchini; 1 red bell pepper, diced; 1 diced onion; 1 small eggplant, diced; 1/4 cup sliced artichoke hearts; 1 cup shredded mozzarella cheese; 1 Tbsp. grated Parmesan cheese; 1 tsp. dried Italian herbs mix; salt and pepper to taste; garlic powder (optional).
Recipe: Cut the zucchini horizontally in the middle and remove the seeds to form boat shapes. Flash-grill the zucchini or bake them for 5 minutes before stuffing them. You need them half cooked beforehand, so you can finish them with the stuffing. For the stuffing: Saute the vegetables for the stuffing in little oil and season to taste with salt, pepper, Italian herbs and garlic powder (if using). Stuff the zucchini, top with the grated mozzarella cheese and bake at medium temperature until the cheese is baked and bubbly. Serve the stuffed zucchini over warm tomato sauce and sprinkle with freshly grated Parmesan cheese.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.