1 large zucchini
2 medium tomatoes
2 cloves garlic
1/4 of an onion, white or yellow
2 T fresh oregano
1/3 of a medium eggplant
5 small sun-dried tomatoes
1/2 of a red pepper
3 T seasoned bread crumbs
2 T parmesan cheese
1 ounce goat cheese
salt and pepper
Slice the zucchini lengthwise once, as shown, and then carefully scoop out the seeds to make a deep indentation. Salt and lay upside down on a towel to drain.
Chop the onion, pepper, eggplant, and tomatoes; add onion to a pan and when cooked through, add eggplant and pepper, then tomatoes. Continue to cook for 5 – 10 minutes, then add the garlic, sun-dried tomatoes and oregano. Thicken with about half of the parmesan and breadcrumbs and season with salt and pepper.
Fill a casserole dish with about 1/2 inch of water, and put the zucchini in on top. Spoon the tomato/eggplant mixture into the zucchini, sprinkling a little of the goat cheese in each half. Top with the rest of the parmesan and bread crumbs and bake, covered, for about 20 minutes. Uncover and bake for 15 – 20 more, until the bread crumbs are crispy and you can stick a fork in the zucchini.
