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.