Ingredients
Main Ingredients
Method
Preparation
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Preheat your oven to 200°C (400°F).
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Cut the zucchini in half lengthwise and make shallow cuts along the flesh.
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Carefully scoop out the flesh and set it aside for later.
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Sprinkle the hollowed zucchini with salt and let them rest for about 10 minutes to draw out excess moisture.
Filling
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In a skillet over medium heat, melt the butter.
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Sauté the finely chopped onion and diced carrot until softened.
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Add the sliced mushrooms to the skillet, followed by the chopped zucchini flesh and diced pear.
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Season the mixture with salt, black pepper, and Italian herbs. Mix everything well until cooked through.
Assembly and Baking
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Fill the hollowed zucchini halves with the vegetable mixture, packing it in lightly.
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Place the stuffed zucchini in a baking dish and top generously with grated cheese.
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Bake in the preheated oven for 15 minutes or until the cheese is melted and bubbly.
Sauce Preparation
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While the zucchini is baking, prepare the sauce by grating the cucumber.
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Combine the grated cucumber with Greek yogurt (or sour cream), mayonnaise, minced garlic, dill, and a pinch of salt.
Serving
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Serve the stuffed zucchini hot, drizzled with the yogurt sauce for added creaminess and flavor.
Notes
For added flavor, try mixing different cheeses on top, such as mozzarella or feta. Store any extras in an airtight container in the refrigerator for up to three days. Reheat in the oven for a few minutes to restore that delicious melted cheese topping. Experiment by adding different herbs like basil or parsley to the filling.