Stuffed Zucchini

The last couple weeks I haven't been very creative with dinner.  This week I decided it was time to try some new things.  Since we are entering the season of abundant zucchini, my focus was to find a new zucchini recipe.  I read 8-10 different stuffed zucchini recipes on line and developed my own.  It was much easier to make than I thought it was going to be.  Jeremy and I both give this recipe 2 thumbs up; It had great flavor.  I would highly recommend this recipe.

We decided to go vegetarian but you
could easily add some ground turkey or beef.

• 1 medium - large zucchini
• 1/4 cup Parmesan cheese
• 1/2 small onion, diced
• sprinkle of pepper
• 3 tsp garlic powder
• 2 tsp poultry seasoning
• 1 fresh tomato
• 1/4 cup dry bread crumbs (I made my own using some gluten-free bread I had on hand)

1. To make your own dry bread crumbs: Preheat oven to 300.  Place 1 slice bread of your choice on an ungreased cookie sheet.  Cook 8 - 15 minutes or until desired dryness.  Let bread cool and cut or crumble into small pieces.
2. Cut zucchini in half lengthwise.  Use a spoon (my ice cream scoop worked nicely) to scrap out the contents of the zucchini.  Leave 1/8 inch of insides attached to skin.
3. Chop up zucchini insides and mix in a bowl with bread crumbs, onion, pepper, garlic powder, cheese and poultry seasoning.
4. Bring a pot of water to a boil.  Place zucchini halves in boiling water for 1 min 30 seconds.  Remove from water
5. Fill zucchini halves with mixture.  Top with small pieces of fresh tomato.
6. Place zucchini in a greased baking dish and bake at 400 degrees for approximately 20 minutes.