Stuffed Zucchini

• 1 whole Medium To Large Zucchini
• 1/4 cups Fresh Chopped Basil
• 2 Tablespoons Fresh Chopped Oregano
• 1 Tablespoon Fresh Chopped Parsley
• 1 whole Small Onion, Finely Diced
• 1 whole Green Bell Pepper, Seeded And Finely Diced
• 2 whole Radishes, Finely Diced
• 1 whole Egg
• 1/4 cups Panko Breadcrumbs
• 1 Tablespoon Half-and-half
• 1 cup Shredded Parmesan Cheese
• Salt And Pepper, to taste

1. Wash zucchini, and cut off the ends. Preheat oven to 400u0b0F. Slice the zucchini lengthwise and scoop out the seeds and inner membranes. Lay the zucchini halves into a baking dish.
2. Chop the zucchini flesh that you scooped out, and combine in a bowl with the chopped basil, oregano, parsley, diced onion, diced green pepper, and diced radishes.
3. Beat the egg, then add to the mixture, along with the Panko crumbs, half-and-half, and Parmesan. Stir well to combine. Add salt and pepper if desired, to taste.
4. Fill the zucchini halves with the mixture, and bake for 40 minutes.

zucchini, ubc, oregano, fresh chopped parsley, onion, green bell pepper, egg, ubc, parmesan cheese, salt

Taken from tastykitchen.com/recipes/sidedishes/stuffed-zucchini-5/ (may not work)