Heat oven to 375°F.
Cut zucchini into half, lengthways.
Scoop out most of the flesh from each zucchini, leaving just a shell.
Chop together the flesh and add the spices from above.
In a large non-stick skillet, heat oil over medium-high heat.
Add the zucchini mixture.
Cook, stirring occasionally for 7 minutes (about).
Stir in pecans and 3/4 cup of the cheese.
Cook for another minute.
Spoon about 1/2 cup filling into each zucchini boat.
Place each boat in the baking dish and add 1/4 cup hot water to the dish.
Cover with foil.
Bake at 375°F for 25 minutes.
Uncover and sprinkle the tops with the remaining cheese.
Bake, uncovered, for 5 more minutes until cheese is melted
Garnish with fresh oregano.
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