Stuffed Zucchini with Mushrooms, Vegetables, and Pear

Ingredients

• 3 whole zucchini
• 1 whole onion
• 1 whole carrot
• 3 whole mushrooms
• 1 whole pear
• 2 cloves garlic
• to taste salt
• to taste black pepper
• to taste Italian herbs
• 2 tsp butter
• to taste grated cheese (for topping)
• to taste red paprika
• 1 tbsp Greek yogurt (or sour cream)
• 1 tsp mayonnaise
• 1 whole cucumber
• 1 clove garlic
• to taste dill
• to taste salt

Method

1. Cut the zucchini in half, make shallow cuts, and carefully scoop out the flesh. Sprinkle with salt and let rest for 10 minutes.
2. Sauté onion and carrot in butter, add mushrooms, then the zucchini flesh and pear. Season with salt, pepper, and herbs.
3. Fill the zucchini halves, place in a baking dish, top with grated cheese, and bake at 200°C (400°F) for 15 minutes.
4. For the sauce: Grate cucumber, mix with yogurt, mayonnaise, garlic, dill, and salt.
5. Serve hot with the yogurt sauce — light, fragrant, and absolutely delicious.