VEGETARIAN STUFFED ZUCCHINI

As July rolls around, I get bombard-ed with zucchini and summer squash. There are many tasty squash recipes I like to experiment with. I'd like to share one of my favorites with you. I promise you and your guests will savor every bite of this summer side dish.
Try stuffing both zucchini and yellow squash for a tasty and colorful presentation. I would recommend using zucchinis between 4 and 6 inches in length, because they are more tender when small.

6 to 8 zucchini
3 large garlic cloves minced
6 washed and finely chopped bella mushrooms
1 finely chopped roma tomato
1 Tbsp fresh chopped basil
1 Tbsp fresh chopped parsley
1 Tbsp thyme
1 1/2 tsp dill weed
1 Tbsp lemon juice
3 Tbsp olive oil
1/3 cup seasoned bread crumbs
1/4 cup grated asiago cheese
salt and pepper to taste
olive oil for drizzling

Preheat oven to 425. Wash and cut the zucchini in half, lengthwise. Carefully, scrape out the middle of each half with either a grapefruit spoon, or cut middle out with a knife. Set the hollow zucchini aside and chop the middle up into small pieces, then transfer to a large bowl. Add all the rest of the ingredients to the bowl and mix well with a large spoon. After mixing everything together, stuff each half with the mixture, then place the already stuffed half in a lightly greased baking dish. When all the zucchini is stuffed, drizzle a little bit of olive oil on each half and if desired you can sprinkle lightly with more salt and pepper. Cover the baking dish and place it in the oven for 25 minutes. When the 25 minutes are up, remove the cover and continue to bake uncovered for an additional 10 minutes. Remove from oven and let stand 10 minutes uncovered before serving. This fresh summer side dish would pair nicely with grilled salmon and your favorite bottle of pinot noir or a chilled white wine.