Here’s a link to the recipe Judi uses for stuffed zucchini.
Stuffed Zucchini Recipe from Allrecipes.com
If you’d prefer a vegetarian version, make a filling with cooked rice and sauteed veg – top with cheese if you wish – and proceed as above. You want to be careful slicing the uncooked zucchini, and you want the filling to be a bit moist, so it will stay together when you cut the baked zucchini into individual servings. It will reheat well.
Use your imagination with this; the zucchini is just a vehicle for your favorite ‘insides’. We’re on a curry kick here, so curried rice with cashews and onions and a little drizzle of coconut milk has been a favorite. Other grains, like millet or quinoa, are good bases. Pasta, not so much. Chili works. Chicken or a firm fish can be worked into a grain based filling. Think of it as a good use for leftovers!