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All Categories After Dinner Treats & Special Drinks Bits on the Side Filling the Tins Nibbly Bits Sauces and Dressings Scrumptious Desserts & Puddings Small Courses and Brunch Soups & Breads The Main Event

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• After Dinner Treats & Special Drinks
• Bits on the Side
• Filling the Tins
• Nibbly Bits
• Sauces and Dressings
• Scrumptious Desserts & Puddings
• Small Courses and Brunch
• Soups & Breads
• The Main Event

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Recommended from the store

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A great new way to serve zucchini, especially useful to make them a bit different during the summer glut -when we have zukes for Africa - a nice side dish of even a 1st course with tomato salsa.

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Ingredients

• 4-8 zucchini, (depending on size) top and tail
• salt and freshly ground black pepper
• finely grated parmesan

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Method

Blanch whole zucchini in boiling salted water for 2 minutes until just barely tender. Drain and cut in half lengthways. Sprinkle cut side with salt, freshly ground black pepper and parmesan and bake in the oven at 220°C for 12-15 minutes until parmesan is golden.