Little Zucchini Boats

I invented this as a quick side-dish.

4 zucchini, sliced in half and hollowed out (about 1/4 inch)
2 teaspoons minced garlic
1/4 cup minced scallions
1 cup coarsely chopped mushrooms
1 large tomato, cut into pieces (or cherry tomatoes, cut in half)
1/2 cup panko bread crumbs
2 tablespoons olive oil (6 teaspoons)
1/4 cup Parmesan cheese, grated

Place zucchini boats in a jelly-roll pan, sprayed with Pam. Salt them lightly, and drizzle with 2 teaspoons of the oil. Bake zucchini boats in a 400 degree oven for about 10 to 15 minutes until slightly softened.

Meanwhile, mix the mushrooms and tomatoes together and toss with 2 teaspoons of the oil and a little salt and pepper, and in a separate bowl, toss the bread crumbs with remaining 2 teaspoons of oil and sprinkle over top.

When the zucchini are softened, remove from oven and fill with tomato-mushroom mixture, letting the excess spill out to the sides. Sprinkle on bread crumb mixture and top with grated cheese.

Raise heat to 435 degrees, and return zucchini boats to oven until bread crumbs brown and zucchini are tender (about 10 minutes).

Serves 4