Baked Zucchini Stuffed with Butternut Squash Risotto

I haven’t stuffed zucchini…ever. So I thought I’d try it. I cheated on the risotto (lazy) and used a 170g box of President’s Choice, Splendido La Cuchina Italiana Butternut Squash Risotto. I added some bread crumbs but in hindsight it probably wasn’t necessary.

Ingredients

1 medium zucchini cut in half lengthways with the seeds an pulp removed.
1 box Risotto (or 2 c. of home made)

Instructions

Preheat oven to 350 degrees. Wash and cut the zucchini in half. Using a melon baller (or a spoon would work), carefully remove the seeds and pulp from the zucchini. Line a cookie sheet with foil or parchment paper and set aside. Cook up the Risotto according to the package instructions. Stir in 2 Tbsp of bread crumbs. Place the zucchini halves on your cookie sheet and stuff with the Risotto. Sprinkle with a bit more parmesan and grated mozzarella if you like. Bake for 20 minutes (or until the zucchini is soft to pierce).