I got this recipe from my friend from Kats’ Kitchen. It was so good. My kids didn’t eat it, but then again I didn’t offer it to them, I ate it all……….. for lunch. It was quick to throw together and easy to make.
2 medium zucchini (split in half lengthwise and scoop out seeds)
1/3 c. Panko breadcrumbs
1 tomato, chopped
1/2 tsp. dried parsley
1/4 tsp. dried dill
dash of garlic powder
2 T. olive oil
salt & pepper to taste
1/4 c. fresh grated Parmesan Cheese
Combine all ingredients together except the zucchini, olive oil and Parmesan cheese. Lay zucchini on a greased baking sheet, with sides. Spoon the tomato mixture into the zucchini, drizzle with olive oil and sprinkle with Parmesan cheese. Bake at 425º for 25 – 30 minutes.
Recipe adapted from Kats’ Kitchen.