Pizza stuffed Zucchini

This was really easy to make, and not too filling. I've made a different version again since this one, with beef and taco seasonings, which was more of a meal. I got this idea from the budget bytes blog.

2 zucchini, tomato sauce, bread crumbs, parmesan, mozerella, italian seasoningSTEP 2: Place the scooped out zucchini halves on a baking sheet. Dump the reserved zucchini flesh out onto a cutting board and chop it into smaller pieces. Return the chopped pieces to the bowl and stir in the tomato sauce, bread crumbs, parmesan cheese and Italian seasoning.


STEP 3: Refill the zucchini halves with the prepared mixture. Top with mozzarella cheese and black olives. Place in the oven and bake for approximately 20 minutes or until the cheese has melted and is slightly browned. The longer the zucchini are in the oven, the softer they'll be so if you like firmer zucchini, bake for a shorter amount of time.STEP 2: Place the scooped out zucchini halves on a baking sheet. Dump the reserved zucchini flesh out onto a cutting board and chop it into smaller pieces. Return the chopped pieces to the bowl and stir in the tomato sauce, bread crumbs, parmesan cheese and Italian seasoning.STEP 3: Refill the zucchini halves with the prepared mixture. Top with mozzarella cheese and black olives. Place in the oven and bake for approximately 20 minutes or until the cheese has melted and is slightly browned. The longer the zucchini are in the oven, the softer they'll be so if you like firmer zucchini, bake for a shorter amount of time.STEP 3: Refill the zucchini halves with the prepared mixture. Top with mozzarella cheese and black olives. Place in the oven and bake for approximately 20 minutes or until the cheese has melted and is slightly browned. The longer the zucchini are in the oven, the softer they'll be so if you like firmer zucchini, bake for a shorter amount of time.

STEP 1: Preheat the oven to 425 degrees. Wash the zucchini well to remove any grit. Slice the zucchini lengthwise and, using a spoon, scoop out the flesh from the center. Leave about one centimeter of zucchini around the edges. Save the scooped out zucchini flesh in a bowl.