Stuffed Zucchini with Tomato Sauce

Ingredients

Qty	Ingredient
2 ea	zucchini
2 tbsp	extra virgin olive oil
1 ea	small onion, finely diced
1 ea	carrot, finely chopped
1 ea	celery stick, finely chopped
4 cloves	garlic, finely chopped
1 tsp	sweet smoked Spanish paprika
½ tsp	dried thyme
14 ½ oz	canned tomato sauce
14 ½ oz	canned diced tomatoes, drained
1 cup	finely grated Manchego cheese
handful	finely chopped fresh parsley
pinch	sea salt
dash	black pepper
dash	white sugar

Preparation

1. Trim the ends from the zucchinis, then cut each zucchini in half lengthwise. Scoop the flesh, leaving a ½ inch border at the ends. Season the inside with sea salt then place over a wire rack, cut side down with some paper towels beneath 2. Heat 2 tbsp extra virgin olive oil. Add in the onion, celery and carrot and saute lightly. 3. Add the garlic and saute 30 seconds or till aromatic 4. Quickly mix in paprika, dried thyme, tomato sauce and diced tomatoes, season with sea salt, black pepper and white sugar, then set to a low heat and simmer 5. Pat dry the inside of each zucchini, then place into a parchment paper lined baking tray in a single layer, cut side up 6. After simmering the tomato sauce 10 minutes or until thickened up, remove from the heat and fill each zucchini with the tomato sauce without overflowing, then finely grate some manchego cheese over the top 8. Bake at 410 ℉ about 12 minutes till the cheese is fully melted then broil to lightly brown the cheese 9. Let the zucchini rest for a couple of minutes, then transfer into a serving dish and sprinkle with fresh parsley, serve at once, enjoy!