Italian Zucchini Boats

Ingredients

• 6 medium sized zucchini
• 1 cups dry breadcrumbs
• 1/2 pound lean ground beef
• 2 eggs, lightly beaten
• 24 baby tomatoes
• 1/4 cup onion
• 1/3 cup parmesan cheese or 1/3 cup romano cheese
• 1/4 cup fresh parsley, minced
• 2 mince garlic cloves
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1 teaspoon freshly chopped dill (Plus save a few bits for garnish)
• 1 teaspoon italian seasoning
• 1/8 teaspoon pepper
• 1-2 tablespoons butter
• marble cheese

Directions

1. Cut zucchini in half lengthwise. With a spoon, scoop out and reserve pulp, leaving a 3/8 inch shell. Cook shells in salted water for 2 minute; remove and drain.
2. Put a tablespoon of butter in a frying pan and saute the onions until transparant.
3. Fry the hamburger, breaking it into small bits as it is cooking.
4. Chop zucchini pulp; place in a bowl.
5. Add the bread crumbs, eggs, parmesan cheese, parsley and garlic, cooked hamburger and onion.
6. Stir in broth, salt and pepper. Stuff into zucchini shells and place 4 tomato halves on each zucchini.
7. Place in greased 13x9x2-inch baking dish. Drizzle with butter.
8. Bake, uncovered at 350 degrees for 15 minutes remove and top with shredded mozarella for an additional 5 minutes.
9. *You could substitute oregano instead of italian seasoning.