Baked Stuffed Zucchini

This recipe can be made ahead of time and popped in the oven a half an hour before you need it. 

• 4 medium zucchini 
• 1 onion, chopped 
• olive oil 
• ½ c plum tomatoes, chopped 
• 3 garlic cloves, minced 
• ¼ c panko bread crumbs 
• ½ c mozzarella cheese, cubed 
• ¼ c fresh parsley, chopped 
• salt and pepper to taste

Line a baking sheet with foil and set aside.

Slice the zucchini in half lengthwise and remove the pulp in the middle, leaving a half inch border.  Dice up the pulp and place in a large bowl.

Preheat the oven to 375 degrees.

Place the zucchini halves on the prepared baking sheet, drizzle with olive oil and bake for twenty minutes.  Remove from oven and set aside.  (Make the filling while zucchini halves are baking).

Place the a quarter cup olive oil in a skillet over medium heat and add the onions, garlic, and zucchini pulp and cook for ten minutes.  Remove from the heat, stir in breadcrumbs and add salt and pepper, cheese, tomatoes and parsley.

Stuff the zucchini and return the zucchini to the oven.    Bake for half an hour.

Some variations I have made are with cooked sausage and/or ground beef.  Another, by stirring in cooked couscous and toasted pignoli nuts.