ZUCCHINI BOATS STUFFED WITH CHEESE AND VEGETABLES

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.