Zucchini Stuffed with Cream Cheese

Trim and rinse the zucchini, cut in half lengthwise and scrape out the core with a melon baller. Peel the shallot and finely chop. Rinse the parsley, shake dry, pluck off the leaves and chop finely. Rinse the lemon in hot water, wipe dry and finely grate the zest. Squeeze the juice. Peel and mince the garlic with a pinch of salt. Mix the shallot, the parsley and the crushed dill seed and garlic into the cream cheese. Season with salt, lemon juice and pepper. Spoon the filling into the zucchini halves and cut diagonally into pieces.