2 medium zucchinis
2 green onions
2 garlic cloves
1 small tomato
2 ts finely chopped fresh basil
1 Ts chopped cilantro
½ ts paprika
1/8 ts ginger powder
6 Ts olive oil
4 Ts shredded Gouda cheese
1 ts oregano
1 ts garlic powder
4 Ts italian style bread crumbs
1- Put two tablespoons olive oil in a sauce pan over medium high heat.
2- Sauté the chopped onions and garlic for two to three minutes.
3- Add in the finely chopped tomato and stir for about two minutes.
4- Add in paprika, ginger powder, cilantro and season with salt and pepper to taste.
5- Reduce the heat to medium low and stir for a minute or two.Set aside.
6- Preheat oven to 350 °F.
7- Slice the zucchinis in half lengthwise.
8- Make a solid base to keep the zucchinis upright while baking by cutting a small slice of the peel in the opposite side of the halved zucchinis.
9- Season the zucchinis in and out with salt and pepper to taste. Set aside.
10- Mix two tablespoon of olive oil with basil, oregano and garlic powder.
11- With your fingers, coat the zucchinis on top with the basil mixture.
12- Put on each zucchini about one tablespoon of the onion tomato mixture. Spread on zucchinis lengthwise.
13- Top the zucchinis with shredded gouda cheese.
14- Toss bread crumbs over gouda cheese.
15- Sprinkle the bread crumbs with the remaining olive oil.
16- Arrange the zucchinis in a single layer on a baking sheet covered with parchment paper.
17- Bake for 35 to 40 minutes or until golden.
18- Serve warm.
Recipe by: LDS’s Mom