Stuffed Zucchini (or maybe reaching zucchini overload!)

We are still receiving zucchini in our CSA basket and I might possibly be reaching zucchini overload...but not yet!!!
I decided to pull out an old favourite this week for dinner - stuffed zucchini! My son Devon enjoyed it and I think you will too!

STUFFED ZUCCHINI

Ingredients

1 medium zucchini

1 1/2 tbsp EVOO

1 cup chopped onion

1 minced garlic clove

1 medium tomato, chopped

2 tbsp whole wheat bread crumbs

1 tbsp drained capers

1/2 cup chopped fresh basil

2 ozs of soft chevre (goat's cheese)

salt & pepper, to taste

• Preheat the oven to 400F
• Cut zucchini in half, lengthwise, and trim both ends. With a teaspoon or grapefruit spoon carve otu the centre of each half and reserve the zucchini flesh in a bowl.
• Put the zucchini shells in a casserole dish and add 1/2 cup of water. Cover dish with foil and bake for 10 minutes, or until the shells are softened.
• Remove from oven and reduce heat to 350F
• Heat oil in skillet and add onion. Saute for approximately 5 minutes, or until soft. Chop reserved zucchini flesh and add to pan with garlic and tomato. Cook 5 mins.
• Take off the heat and add the rest of the ingredients. Mix well and season with salt and pepper.
• Drain water from casserole dish. Fill zucchini halves with the stuffing and bake for 15 minutes, or until the chevre is melted and slightly browned on top.
• ENJOY!!