5 to 6 fresh zucchini
1 cup shredded Parmigiano-Reggiano
4 portabella mushrooms, stemmed, chopped
1 medium sweet onion, chopped
3-4 vine ripe tomatoes or Roma tomatoes, seeded and chopped
3 slices of bread
2 tablespoons olive oil
4 cloves fresh garlic, chopped
2 egg, beaten
2 T softened butter
2 T of fresh basil
1 T of fresh parsley
1/2 tsp of fresh tarragon
Salt and freshly ground black pepper
Heat the oven to 425 degrees F.
Cut the zucchini in half lengthwise and scoop out the seeds and soft center flesh with a spoon to hollow out a cavity to hold the stuffing, but save the flesh from inside. Arrange the zucchini canoes or boats into a baking dish, and drizzle with a little olive oil and season with salt and pepper, to taste. Chop the left over zucchini flesh that was scraped from your zucchini boats and set aside.
Heat the remaining olive oil in a skillet over medium-high heat and sauté the mushrooms, onions and garlic for about 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for a few minutes, then remove from the heat.
While the veggies cook, use the butter, spread it on the bread. Add the buttered bread into your preheated oven until it browns and becomes like croutons or hard toast this will take about 5-10 minutes. When your toast comes out of the oven let it cool for a few minutes and then break them into manageable pieces for your food processor. When the bread pieces are in the food processor you will add your herbs and pulse. I prefer to have some texture with the crumb mixture so I do not pulse until there are no particles left.
Fold your bread crumb mixture into the veggies along with 3/4 of your Parmesan and your egg, remember to reserve some of the Parmesan to use as a topping. Mound the zucchini stuffing in to the zucchini boats and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese turn your oven to broil, and broil for 2 to 3 minutes or until brown.