Ingredients

The following ingredients have 4 Servings
  • 2 medium zucchini
  • 1 clove garlic
  • 1 cup diced tomatoes*
  • 3-4 basil leaves
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked buckwheat
  • 1-2 ounces shredded mozzarella cheese

Instruction

  • Preheat oven to 400˚. With a knife, hollow out the zucchini, leaving roughly a 1/4" lining of zucchini. Place zucchini in a baking dish.
  • In a blender or food processor, pulse garlic into small pieces. Add diced tomatoes, basil, salt, and pepper. Pulse until tomatoes resemble crushed tomatoes. Place in a bowl and add buckwheat, stirring until well combined. Divide buckwheat mixture among the zucchini.
  • Bake zucchini for 20 minutes, sprinkle tops with cheese, and bake for another 5-10, until cheese is melted. Serve with a sprinkle of fresh basil.