¾ cup chopped onion
4 cloves garlic, finely chopped
½ tsp. dried basil
¼ tsp. dried rosemary leaves, crumbled
1/8 tsp. dried thyme
¼ tsp. red pepper flakes, crushed
4 slices bread crumbled
4 ounces mexican cheese shredded
salt and pepper to taste.
Preheat oven to 375 degrees.
Bring pot of water to boiling.
Meanwhile scrub zucchini and cut in half lengthwise. With
spoon carefully scoop out flesh, leaving ¼ inch shell all around.
Finely chop the pulp and place in a bowl.
Slip zucchini shell into boiling water and cook until tender
about 6 minutes. Line a large tray with paper toweling. With a
slotted spoon remove zucchini to paper towel lined tray to drain.
Meanwhile cook the onion and garlic with oil in medium skillet
stirring occasionally, until tender and soft. Add chopped zucchini
pulp, basil, rosemary, thyme, and red-pepper flakes. Cook stirring
about 7 minutes more. Remove the skillet from the heat. Mix in
bread, half of the cheese, salt and pepper.
Spoon zucchini stuffing mixture into the zucchini shells, dividing
equally. Sprinkle top of the stuffing with the remaining shredded
cheese and "fake bacon bits" if desired. Arrange zucchini boats on
a baking pan.
Bake in oven for 10 minutes or until the zucchini and stuffing
are heated through.
If you want to have a sauce on the side use marinara.