It's easier to scoop out the pulp of the zucchini halves if you use an ice cream scoop or a melon baller.
4 large zucchini
1/4 teaspoon salt
1 teaspoon olive oil
1 cup finely chopped onion
3 garlic cloves, minced
1/2 cup finely chopped plum tomato
1/3 cup fine, dry breadcrumbs
1/4 cup chopped fresh parsley
3 tablespoons grated Parmesan cheese
1 tablespoon pine nuts, toasted
1/2 teaspoon black pepper
How to Make It
Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Sprinkle shells with salt; set shells aside. Coarsely chop pulp.
Preheat oven to 375°.
Coat a medium nonstick skillet with cooking spray, and add oil; place over medium-high heat until hot. Add chopped zucchini and onion; cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and tomato; cook 2 minutes or until mixture is thickened, stirring occasionally. Remove from heat; stir in breadcrumbs and remaining 4 ingredients.
Spoon vegetable mixture evenly into zucchini shells. Place in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover and bake 20 additional minutes or until zucchini shells are fork-tender and stuffing is lightly browned.