• 4 firm Zucchini (5 or 6 ounces each)( I used 4 Mexican size zucchini and it was perfect)
  • 1 small onion, finely chopped
  • 2 tbsp. olive oil
  • 1 or 2 cloves of garlic (peeled and finely chopped)
  • Salt
  • 1 large tomato, seeded and coarsely chopped
  • . cup Parmesan, freshly grated
  • 2 ounces stale bread, whirred to make medium sized bread crumbs
  • 2 or 3 tbsp. olive oil

Trim the ends off the zucchini, split in half lengthwise and using a melon-baller, barely remove the flesh from each half, leaving a wall of about . inch thickness. Chop the zucchini flesh.


Cook the onion gently in ail without coloring for about 15 minutes. Add the chopped zucchini, garlic and salt and continue cooking over a slightly higher flame for another 10 minutes, stirring and tossing occasionally so the excess liquid disappears. Mix with parsley, bread crumbs and half the parmesan.

Rub the zucchini shells inside and out with olive oil and fit them into a greased baking dish that is just large enough to hold them. Spoon in the filling, foring and mounding it with your fingers. Sprinkle with remaining cheese, dribble with olive oil and bake at 400F for about 30 – 35 minutes, until the zucchini shells are tender and they are brown and cheesy/crispy on top.