Zucchini stuffed with corn, tomato and fresh dill

It sure feels like spring today, with the sun shining I went for a nice long walk with the little one along the trail. Everyday I look out the window at my garden...knowing that in a few more weeks I will be able to plant my veggies. The garden center is open next weekend. YAY!

I don't blog about every meal I make, sometimes I think that it isn't blog worthy, or it just disappears before I can take a picture:P  This just looked so colourful, and once I tasted it I knew it was a keeper.
This dish is inspired by the recipe from "Vegan Planet", and I can only hope that I am able to recreate it with my garden veggies:)

I made a basic Greek salad and brown rice. It was yummy, and tasted so fresh.

3 zucchini- cut length wise and then in half: scooped out with a melon baller or spoon
2 tbsp olive oil
1 onion- minced
3 cloves garlic-minced
1 red pepper - small diced
3/4 cup frozen corn kernnels
1/2 large can of diced tomatoes- drained and minced
2 tbsp fresh dill
1 tsp dried oregano
2 tsp lemon juice
2 tsp cane sugar
sea salt
freshly ground pepper

3/4 cup panko bread crumbs
1 tsp garlic powder
1 tbsp flour
1/4 tsp white pepper
2 tsp dried dill
3 tbsp olive oil

Mince the scooped out part of the zucchini.
Preheat oven to 350, grease a 9 x13 baking dish.
Place the shells of the zucchini in the dish, season with salt and pepper.

Heat oil in saute pan, add onion, garlic, red pepper. Saute for 4-5 minutes or until onion is soft.
Add tomato, corn, dill oregano, and let simmer for 8-10 minutes.
Season with sugar, lemon, sea salt and pepper.
Scoop mixture into the shells.
Pour a 1/2 cup water into the dish, cover with foil and bake for 30 minutes, or until soft.


In a small bowl combine bread crumb topping.
Mix with your fingers, until evenly coated.
Scoop onto zucchini and place in the oven on broil for 10 minutes or until golden.