Craig
4 Zucchini, halved lengthwise
3 T. Extra Virgin Olive Oil
1/2 Red Onion, chopped
5 Plum Tomatoes, chopped
1 C. Bread Crumbs
1/2 t. dried Oregano
Salt & Pepper
6 oz Shredded Mozzarella Cheese
1/2 C. Parmesan Cheese, grated
Preheat oven to 375 degrees. Scoop out the zucchini flesh leaving a 1/4 – 1/2 inch thick shell. Wrap zucchini flesh in a paper towel and squeeze out any excess liquid. Place zucchini shells cut side down on baking sheet & bake for 15 minutes.
In a large skillet, heat 2 T. olive oil over high heat. Add the zucchini flesh and onion and cook, stirring until softened, about 5 minutes. Add tomatoes and cook until softened, about 5 minutes. Push vegetables to the side, add the remaining oil and bread crumbs and toast the bread crumbs for 2 minutes. Remove from heat, stir in oregano, then combine with the vegetables. Season with salt and pepper.
Flip over zucchini shells and line the bottoms with mozzarella. Pack in the filling. Sprinkle Parmesan on top. Back until zucchini is tender when pierced with a fork, abut 20 – 25 minutes.