1/2 medium onion (diced)
1 tsp minced garlic
1/2 can diced tomatoes (or 1 fresh diced tomato)
1/3 c shredded parmesan cheese
3-4 Tablespoons panko bread crumbs
Remove the ends from both zucchini and cut in half lengthwise. Scoop pulp from zucchini creating a "boat" to be filled with stuffing.
Roughly chop the zucchini pulp and saute with diced onion and garlic in 1 T olive oil. Add salt, pepper and Italian seasoning to taste. Add tomatoes and saute until onions have softened and most liquid evaporates. Add about half of the parmesan cheese and 1-2 Tablespoons of panko bread crumbs.
Dump the "filling" into a small dish and add 1-2 Tablespoons of olive oil to the pan. Add 2 Tablespoons of panko bread crumbs and saute just long enough to turn the bread crumbs slightly brown (1 minute or less).
Fill the zucchini with the filling, sprinkle on remaining parmesan cheese and the toasted bread crumbs.
Bake at 375 degrees for approx. 25-30 minutes OR place on heavy foil on BBQ grill for 20-30 minutes.