Source: dLife

Zucchini stuffed with tomatoes and breadcrumbs and various other spices.

Servings

4 large zucchini
0.25 tsp salt
1 cooking spray
1 tsp olive oil
1 cup fresh chopped onion
3 medium garlic cloves , minced
0.5 cup chopped tomato
0.33 cup Bread Crumbs, plain, grated, dry
0.25 cup chopped parsley
3 tbsp reduced fat grated parmesan cheese
0.5 oz pine nuts , toasted (1 tablespoon )
0.5 tsp black pepper

1 Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch thick shells. Sprinkle shells with salt, set aside. Coarsely chop pulp.
2 Coat a medium nonstick skillet with cooking spray; add oil, place over medium-high heat until hot. Add chopped zucchini and onion, cook 10 minutes or until vegetables are tender, stirring often.
3 Add garlic and tomato, cook 2 minutes or until thickened, stirring occasionally. Remove from heat; stir in breadcrumbs and remaining 4 ingredients.
4 Spoon vegetable mixture evenly into zucchini shells. Place in a 13- x 9- x 2-inch baking dish coated with cooking spray. Cover and bake at 375 degrees F for 20 minutes. Uncover and bake 20 additional minutes or until zucchini shells are fork-tender and stuffing is lightly browned.

Try using an ice cream scoop or a melon baller to scoop out pulp from the zucchini halves.