This recipe for stuffed zucchini makes a fantastic vegetable side dish but is also a vegetarian main course.

It is filled with savory herbs like rosemary, basil, oregano and parsley with add both flavor and nutrition.

The stuffing recipe also has a healthy and delicious mix of tomatoes, cheese and garlic. Can't beat that!

Prep time: 15 minutes Cook time: 45 minutes

Ingredients:
6 small zucchini
2 tablespoons oil
1/2 teaspoon rosemary
1/2 teaspoon basil
1 teaspoon oregano
1/2 teaspoon (or less) salt
1 tablespoon chopped fresh parsley
3 cloves garlic, minced
1 cup chopped onion
1/2 cup diced green pepper
1/2 cup sliced celery
1/4 to 1/2 pound fresh mushrooms, chopped
4-5 chopped tomatoes
1/2 pound cottage cheese
2 cups grated cheddar cheese
1 cup bread crumbs

Directions:
Cut the zucchini in half lengthwise. Scoop out the pulp and set it aside, being careful to leave a sturdy outer shell intact. Heat the oil in a heavy skillet and add the rosemary, basil, oregano, salt parsley, garlic, onion, peppers, celery and mushrooms. Sauté for 2 minutes. Add the chopped zucchini pulp and tomatoes. Continue cooking until the pulp is tender. Remove from the heat. Stir in the cottage cheese, mixing until it melts.

Arrange the zucchini shells in an oiled baking dish. Line each shell with a layer of 1 1/2 tablespoons of cheddar, then fill with the vegetable/cheese mixture. Top the shells with a mix of bread crumbs and the remaining cheddar.

Bake at 350°F for 45 minutes.

• You can also use larger zucchini and cut them across instead of lengthwise (as in the image above). Scoop out all the seeds, again making sure there is a sturdy wall of shell intact. Stuff and bake as indicated above.
• Try adding about 3 tablespoon of Parmesan cheese to the stuffing mix as well. It adds a nice sharp taste to what is already a fabulous stuffing.