To begin making the Stuffed Zucchini Recipe With Roasted Peppers & Mushrooms Made With Cheesy Dip, first prep all ingredients and keep them handy. Preheat the oven to 180C.

Trim the ends of the zucchini. Slice the zucchini into two halves horizontally. Slice of a very small portion from the skin part so that the zucchini can rest on the platform, with pulp facing up.

Scoop out half the pulp from the zucchini using a knife and melon baller. Keep the Zucchini boats aside and place the pulp of the zucchini on the chopped board. Chop the zucchini pulp into finely pieces.

The next step is to make the filling for the Stuffed Zucchini Recipe.

Heat oil in a frying pan over medium heat. Add the garlic, red capsicum, chopped mushroom and chopped zucchini. Saute until all the vegetables are cooked through.

Once done, add the Del Monte Cheesy Dip, bread crumbs, salt, red chili flakes and crushed black pepper to taste. Check the taste of the filling for the stuffed zucchini and adjust the taste accordingly.

Divide the filling between the two zucchini boats and press it down until it holds shape. Sprinkle the cheddar cheese on the top and gently stir it, so the cheese gets mixed into the filling (just a little bit).

Place the Stuffed Cheesy Mayo Zucchini on the baking tray and bake in the preheated oven for about 20 minutes until just about done. Over baking will make the zucchini too soft.

Serve the Stuffed Cheesy Mayo Zucchini With Roasted Peppers & Mushrooms as a side dish for main course or as an appetizer for parties.