SLICE 2 ZUCCHINIS IN HALF LENGTHWISE. SCOOP OUT THE INSIDES WITH A SPOON. DRIZZLE THE BOATS WITH SOME OIL, SALT & PEPPER. LAY ON A BAKING SHEET LINED WITH NONSTICK FOIL.
CHOP UP THE ZUCCHINI YOU SCOOPED OUT.. CHOP 1/2 ONION. CHOP 4 GARLIC CLOVES. SAUTEE ALL IN SOME OLIVE OIL TILL LIGHTLY BROWN. (NEXT TIME I WOULD ALSO THROW IN 1-2 SLICES CHOPPED BACON. IF FORGOT THIS TIME LOL) REMOVE TO COOL.
IN A BOWL MIX:
1 EGG
1/2C. PARMESAN CHEESE, GRATED
1/2C. BREAD CRUMBS (I USED ALEIA'S GLUTEN FREE)
ONCE COOL, ADD THE VEGGIES AND STIR WELL
MOUND THIS MIXTURE ON TOP OF EACH BOAT AND BAKE AT 425 FOR ABOUT 12-15 MINS UNTIL LIGHTLY BROWN. PILE ON SOME SHREDDED PROVOLONE CHEESE ( OR ANY KIND YOU LIKE) AND BROIL JUST 2 MINUTES UNTIL MELTED-KEEP AN EYE ON IT! TOP WITH CHOPPED SCALLIONS!
INSPIRED BY RACHAEL RAY
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