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Prep time:  about 20 minutes cooking time: about 10 minutes preheat oven: 375 degrees 

3 medium zucchini

1 tbsp vegetable oil

2 tsp crushed garlic

½ cup finely diced onions

½ cup finely diced mushrooms

¼ cup finely diced sweet red pepper

2 tbsp chopped fresh dill (or 1 tsp dried dillweed)

3 tbsp dry breadcrumbs

4 tsp grated Parmesan cheese

Salt and pepper

¼ cup shredded mozzarella cheese


Trim off ends of zucchini.  Cook zucchini in boiling water for 3 minutes or until tender. 


Drain and rinse with cold water.  Slice each lengthwise in half. 


With a sharp knife, carefully remove the pulp, leaving the skin intact.  Finely dice pulp and squeeze out excess moisture.

In a nonstick skillet, heat oil; sauté garlic, onions, mushrooms, red pepper and pulp of zucchini until softened, approximately 10 minutes.  Add dill, breadcrumbs, Parmesan, and salt and pepper to taste; mix well.


Divide filling evenly into 6 portions and fill zucchini shells; place in baking dish.  Top each with mozzarella. 


Bake for 10 minutes or until hot and cheese melts.

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