Bruschetta stuffed Zucchini

I made this recipe up a couple of weeks ago and it turned out really yummy. The kids loved it too. Unfortunately it was made up so don't kill me if the amounts are a little off, these are guestimates.

Take 2 large zucchini and cut the top 1/3 off (lengthwise) I cut it so the ends curved up a little bit to form a little boat shape. Chop the top 1/3 of zucchini into small cubes and set aside for later. Take a spoon or mellon baller and scrape out the seeds and middle pulp section of zucchini. Once the boats are prepared, place them in a 8x8 or 9x9 glass oven proof pan. Lightly salt and pepper insides and set aside.

Preheat oven to 350 degrees

In a skillet on the stove heat 2 Tbsp olive oil over med-high heat.
Add chopped 1/2 onion, chopped zucchini tops, and 2 Tbsp minced garlic. Sautee a few minutes till the onions carmelize. Turn the heat down to med so garlic won't burn. When they are carmelized to your liking add 1 1/2 cups chopped tomatoes. I used grape tomatoes and just cut them in half. They were so sweet and delicious and not too juicy, but you can use whatever kind you have. Stir frequently until tomatoes are just heated through. Sprinkle about 3 Tbsp Balsamic vinegar over all and season to taste. Turn off heat and add 1/2-1 cup italian bread crumbs over the skillet mixture and stir to coat all veggies. If it looks dry at all add more olive oil. It should be moist.

Spoon skillet mixture into zucchini boats till full. I had extra filling so I just let it fall in the pan. Drizzle with Balsamic vinegar over all.

Bake 20 minutes uncovered. Open oven and sprinkle 1/2 cup or more to taste with parmesan or mozzarella cheese over tops. Bake 10-15 minutes more. Until cheese is brown and bubbly. Enjoy!