Stuffed Zucchini Recipe Details | Recipe database | washingtonpost.com
A simple, Mediterranean way to make a main course of zucchini, possibly summer’s most ubiquitous vegetable. Serve with your favorite grain, such as couscous, rice or bulgur.
If the zucchini are on the large side, you might want to use a roasting pan and cradle them (to make it easier to fill them) with a large piece of parchment paper.
MAKE AHEAD: The stuffing can be made, and the zucchini stuffed and refrigerated, up to 3 days before baking. Bring to room temperature before baking.
http://projects.washingtonpost.com/recipes/2013/06/12/stuffed-zucchini/
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