Stuffed zucchini

In anticipation of the huge zucchini harvest I am going to have this year I dragged my sister -in-laws stuffed zucchini recipe out of the depths of my memory.

2 zucchini about 6 inches long

1/2 onion

1/2 red capsicum (bell pepper)

1 tsp grated garlic

1 tsp chopped chili or to taste

favourite seasoning mix

1 slice mulitgrain bread, crumbled

1/2 cup grated cheddar cheese

Cut zucchini in half lengthwise, then steam for about 3 minutes or until just softened, but still holding its shape.  Remove and cool slightly.  In the meantime saute onion and pepper in a little olive oil until softened, add garlic and chili.  Then scoop out the flesh of the zucchini - leaving enough on the shell so that the shape is still preserved.   Mix the mashed zucchini into the onion mixture, add in your favourite seasoning mix to taste - leave it in the pan on low heat until liquid is absorbed.  Place zucchini in casserole dish and fill with filling.  Bake in a hot oven for about 10 minutes then mix together breadcrumbs and cheese and spread over the top.  Return to oven until  browned - turning on grill if necessary.  This also works well with mushrooms.

Note:  I make a mix of rosemary, mother of herbs (oregano and marjoram) kaffir lime and lime peel, freshly dried from my garden.