Stuffed Zucchini

Ingredients

• 3 zucchini
• 1 cup mushroom, chopped
• 1 cup tomato, chopped
• 1/2 cup black olives, chopped
• 2 tablespoons butter
• 1 teaspoon sesame seed
• 1/2 teaspoon garlic, minced
• 1 cup plain yogurt
• 1 cup cucumber, peeled and diced
• 1/4 teaspoon garlic powder
• 1/2 teaspoon dill weed
• 1 tablespoon lemon juice

Directions

1. 1

   Cook zucchini in boiling water for 3 minutes; drain. This will soften the zucchinis so it'll be easy to cut and scoop. Once they are cool enough to touch, cut each one in half lengthwise. Scoop out the seeds; discard seeds. Place zucchini boats into 2 13x9 pans (cookie sheets would work too). Preheat oven to 350F.

2. 2

   Toss together mushrooms, tomatoes, and olives. Place evenly into each boat.

3. 3

   Melt butter in microwave. Add garlic and sesame seeds. Spoon evenly on top of each boat. Bake for 35 minutes. Zucchini should fall easily off a fork.

4. 4

   While the boats are baking, combine yogurt, cucumbers, garlic powder, dillweed, and lemon juice. Let chill. Serve on top of warm zucchini boats.