Ingredients 1 Tbsp butter 1 quantity stuffing 1 tsp tomato paste 4 zucchini 1 tomato, sliced horizontally garlic yogurt, to serve

Directions
1 Wash the zucchini then cut them in half lengthwise. With a teaspoon, scoop the flesh out from inside without tearing the skin.
2 Fill each zucchini half quite tightly with the stuffing. Place a tomato ring on each one and pack them firmly in a suitable sized saucepan to prevent them moving while cooking.
3 Add enough water to cover the vegetables, stir in the tomato paste and butter, cover, and cook for 25 minutes over medium heat. Serve hot with garlic yogurt.