2 Zucchini (washed)
1 small bag baby carrots
2 Tablespoon butter
Cinnamon and brown sugar to taste.
Preheat the oven to 350
Chop off the ends of the zucchini then slice them lengthways
In a saucepan heat the butter, cinnamon and brown sugar.
When butter is melted add the carrots and cover, cook until soft
Place the zucchini sliced side down on an oiled cooking sheet and place in the oven until soft (about 25 to 30 minutes)
Remove the zucchini from the oven, place skin side down on plate or tray. Use a spoon to scoop out the seed and make a hollow trench down the center.
Mash or blend the carrots until smooth. Use the spoon to place the carrots down the center of the zucchini.
Serve. I used strips of roasted red pepper to add some color to the Flowerbeds.