STUFFED ZUCCHINI BOATS

We have a lot of summer squash and zucchini growing in our garden. My husband brought in 2 gigantic zucchinis in the house from the garden. I love to make stuffed zucchini.

3 medium sized zucchini, halved lengthwise and pulp scooped out and set aside
1 cup diced tomatoes,( I use grape tomatoes halved)
1 cup diced mushrooms
1 cup onion diced
3 garlic cloves, minced
2 slices of bread toasted
1 T fresh basil
1 ts oregano, thyme
1/2 ts parsley
salt and pepper
1 T olive oil
1/2 c Parmesan cheese

Preheat oven to 425. Slice zucchini longways in half. Scoop out pulp and reserve to side. Place zucchini on cookie sheet. Drizzle olive oil on zucchini and salt and pepper lightly. Bake for 15 minutes. Remove from oven.
Dice leftover zucchini pulp. Over medium heat, saute onion and mushrooms for 5 minutes or until tender. Add garlic and saute for 1 minute. Add tomatoes and chopped zucchini pulp.Saute for one minute. Remove from heat.
Toast bread and then butter. Tear into pieces and add to food processor with herbs. Pulse into breadcrumbs. Remove from processor and add to large bowl. Add parmesan cheese and mix. Fold in sauteed vegetables. Spoon out mixture into zucchini boats and fill. Place zucchini back in oven for 15 more minutes. Remove from oven and serve with salad.

Enjoy