4 medium zucchini
1 425g. can chunk style tuna, drained
1 cup grated cheddar cheese
1/2 cup cream
2 teaspns. paprika
2 tomatoes, sliced for garnish
Method: Par-boil zucchini for 5-6 minutes. Remove a slice from the side of each zucchini. Scoop out flesh and chop. Combine flesh with tuna, cheese and cream. Spoon into zucchini boats and sprinkle with paprika. Bake in the centre of oven 180C for 15 mins. Garnish with tomato slices.
Source: contributed by Chris Hough in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.24.
No comments:
Post a Comment