These make a nice side dish for Italian meals. If you add a pound of Italian sausage to the recipe you can fill a couple more zucchini and make them a complete meal.
Trim the ends from your zucchini and slice in half, lengthwise. Use a spoon or melon baller to scrape out the zucchini flesh, chop it and set it aside (leave enough flesh so that the zucchini will hold their shape).
Place the scooped out zucchini boats into a 13″ x 9″ baking dish and add about 1″ of water. Cover with foil and bake in preheated oven for 20 minutes. Remove from the oven and set aside to cool.
While the zucchini cooks, add olive oil to a 12″ skillet and place over MEDIUM heat. Add your onion, bell pepper, and garlic to the skillet. Cook until meat the veggies have softened.
Add the chopped zucchini and tomato , herbs & seasonings to the skillet. Stir well to combine. Bring to a simmer, then reduce heat and allow to simmer over low heat for about 15 minutes to reduce.
Use a slotted spoon to fill the partially cooked zucchini boats with the veggies from the skillet. You will likely have a little more than you need.
Cover the dish with foil, and bake for 20 minutes.
Mix the Parmesan, parsley, and bread crumbs together in a bowl.
Remove the casserole dish from oven and set the oven to BROIL. Remove the foil and sprinkle the zucchini boats with mozzarella, and then with the Parmesan/parsley/bread crumbs. Place the casserole dish in the oven, watching closely, and broil for just a couple of minutes until the cheese has melted and the bread crumbs are golden brown on top.
