1 ripe avocado, remove the flesh and mash with a fork
1/4 onion, finely chopped
½ red chilli, finely chopped
Small bunch of fresh coriander, finely chopped
Juice of ½ lime
Pinch of salt and black pepper
Preheat the oven to 180C/350F/Gas mark 4.
Prepare the salsa and guacamole by combining the ingredients in 2 small bowls, cover and refrigerate until needed.
Cut the top and base from each zucchini to make a flat surface then cut each Zucchini into 2. Bring a pan of water to the boil, reduce the heat then place the zucchinis gently in and cook for 3-4 minutes. Remove from the heat, drain and place on a lightly greased baking tray.
Fry the onions and peppers in the oil until softened. Add the garlic, chilli, cumin and chilli flakes and cook for a further 2 minutes. Stir in the Quorn mince and stock and cook over a medium heat for 4-5 minutes over a low heat. Stir in half of the grated cheese.
Fill the Zucchinis with the Quorn Mince filling, top with the remaining cheese and bake for 15 minutes until the cheese is golden brown.
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