Italian Stuffed Zucchini

Ingredients

• 0.5 teaspoon pepper black
• 0.3 cup breadcrumbs dry fine
• 0.3 cup parsley fresh chopped
• 3  garlic cloves minced
• 1 teaspoon olive oil 
• 1 cup onion finely chopped
• 3 tablespoons parmesan cheese grated
• 1 tablespoon pinenuts toasted
• 0.5 cup plum tomatoes finely chopped
• 0.3 teaspoon salt 
• 4 large zucchini 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells.
2. Sprinkle shells with salt; set shells aside. Coarsely chop pulp.
3. Preheat oven to 37
4. Coat a medium nonstick skillet with cooking spray, and add oil; place over medium-high heat until hot.
5. Add chopped zucchini and onion; cook 10 minutes or until vegetables are tender, stirring occasionally.
6. Add garlic and tomato; cook 2 minutes or until mixture is thickened, stirring occasionally.
7. Remove from heat; stir in breadcrumbs and remaining 4 ingredients.
8. Spoon vegetable mixture evenly into zucchini shells.
9. 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.