Italian Zucchini Boats

Ingredients for 6 servings:
1. 6 medium zucchini
2. 2 cups dry breadcrumbs
3. 2 eggs, lightly beaten
4. 1 tomatoes, diced
5. 1/4 cup onion
6. 1/3 cup parmesan cheese or 1/3 cup romano cheese
7. 1/4 cup fresh parsley, minced
8. 2 mince garlic cloves
9. 1/2 cup chicken broth
10. 1/2 teaspoon salt
11. 1 teaspoon basil
12. 1 teaspoon italian seasoning
13. 1/8 teaspoon pepper
14. 1 tablespoon butter
15. mozzarella cheese

Directions:
1. Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving a 3/8 inch shell. Cook shells in salted water for 2 minute; remove and drain.
2. Chop zucchini pulp; place in a bowl. Add the bread crumbs, eggs, tomato, parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Stuff into zucchini shells.
3. Place in greased 13x9x2-inch baking dish. Drizzle with butter. Bake, uncovered at 350° for 15 minutes remove and top with shredded mozarella for an additional 5 minutes.
4. *You could substitute oregano instead of italian seasoning. I also use more of the basit and italian seasoning as I enjoy a more intense flavor.Season to suit.

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