Sliced the zucchini lengthways, then with a tablespoon carve out the centre seeds and discard.
Place the zucchini on a baking tray and fill the centre with Chennai Tomato curry
Baked at 200C for 40 minutes or until cooked.
Delicious as a side dish or served on it’s own!
2 medium zucchini (min. 500g each)
1 x portion Tomato Chennai Curry as per our Island Curries recipe