Baked Ratatouille Topped Zucchini

• 4 None zucchini, halved lengthwise
• 2 tbsp olive oil
• 1 None red pepper, seeded and chopped
• 1 None red onion, chopped
• 1/3 cup tomato puree
• 2 tsp thyme leaves
• 1 clove garlic, crushed
• 2 tbsp kalamata olives, pitted and halved
• 1/2 cup grated Italian cheese blend

1. Preheat the oven to 350u0b0C. Lightly grease a large shallow baking dish.
2. Using a teaspoon, scoop out seeds from zucchini to form a shallow cavity. Place zucchini in prepared dish and drizzle with 1 tbsp of the oil. Season. Cover with foil. Bake for 30 mins.
3. Meanwhile, heat remaining 1 tbsp oil in large skillet on medium heat. Saute pepper and onion for 4-5 mins, until onion is tender. Stir in tomato puree, thyme and garlic. Bring to a simmer and cook for 2-3 mins. Stir in olives and season to taste.
4. Fill each zucchini with vegetable mixture. Sprinkle with cheese. Bake for 8-10 mins, until cheese is hot and bubbling.

zucchini, olive oil, red pepper, red onion, tomato puree, thyme, clove garlic, olives, italian cheese

Taken from recipes-plus.com/api/v2.0/recipes/25367 (may not work)