Italian Stuffed Zucchini

DIRECTIONS:

Preheat the oven to 375ºF.

Slice zucchini in half lengthwise and with a spoon, scoop out the flesh from the interior. Place the zucchini boats on an oven sheet.

Finely chop meatballs, onion, tomatoes and zucchini flesh and set aside.

In a medium saute pan or pot over medium-high heat, add the olive oil and let heat through. Add the meatballs, and cook for 4 minutes, then add the onion, zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes. Then turn off heat and let cool.

In the same bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.

Spoon in and mound the meatball mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.