Stuffed Zucchini Boats

by Katie of:

2 T. olive oil
4 small zucchini squash
10-12 cremini mushrooms (or button), chopped
1/2 large red bell pepper, chopped (about 1/2 cup)
1/2 cup red onion, chopped
1 c. panko bread crumbs
2/3 c. basil pesto
1/2 t. salt
1/4 t. pepper
1/2 t. salt
1/4 t. black pepper
1/2 c. parmesan cheese

Slice off ends of zucchini and slice them down the middle longways.  Make boat by using a teaspoon to scrape out seeds and flesh of zucchini, leaving 1/4 inch still intact to make boat sturdy.Reserve zucchini flesh and chop.  In a food processor, pulse mushrooms, red bell pepper and red onion until small pieces form but not too much. You do not want paste! Otherwise, you can just chop them. Heat a large skillet over medium heat and heat up 2 tablespoons of olive oil.  Add chopped vegetables including the zucchini flesh and saute about 5 minutes or until peppers and onions soften and mushrooms begin to brown.  Add panko and pesto, salt and pepper. Remove from heat and scoop by teaspoon into zucchini boats, pressing down with spoon to mold inside of boats. Place side by side in sprayed 9 x 13 inch pan and bake for 20-25 minutes.  Remove from oven and sprinkle with parmesan cheese. Pop back into oven and bake an additional 5 minutes to brown parmesan cheese.