Veggie Stuffed Zucchini

My regular Friday visit to the market resulted in a couple of pounds of zucchini from Greece, red and green cayenne peppers from Turkey and a bunch of fresh dill from a local farmer lady. And since the snow is finally gone and it smells like spring outside, I decided to cook a light spring meal to celebrate the awakening of nature - zucchini stuffed with vegetables.

Slice the zucchini in half and scoop the soft seedy pulp with a spoon. Arrange the zucchini halves into a baking dish.

Chop the onion. Cut the carrots and peppers julienne style and sauté with the onion in olive oil until soft. Remove the pan from the stove and add 1/2 of the zucchini pulp. Stir in the sour cream and season with salt, pepper and fresh thyme. Add the chopped olives and fill the zucchini halves with the stuffing. Sprinkle with grated parmesan cheese on top and bake for about 30 minutes at 350 F. When done, sprinkle with fresh dill and enjoy.