Stuffed Zucchini

½ zucchini per person
½ a medium onion, chopped
1 medium tomato, chopped
1-2 ears of corn, cut off the cob
Any other veggies on hand
5 Tbsp. olive oil, divided
Salt & pepper
½ cup panko crumbs
½ cup grated parmesan

Preheat oven to 425º.

Cut zucchini in half lengthwise. With a spoon, scoop out the center, leaving ¼” around the edges. Chop the zucchini “meat”. Saute in 2 Tbsp. of the olive oil in a large skillet along with the chopped onion, tomato and corn kernels. Cook until softened, about 5 minutes. Season to taste with salt & pepper.

Brush shells inside and out with a little olive oil. Sprinkle with salt. Place cut side down on a foil lined pan and roast in the 425º oven for 12 minutes. Turn shells over and spoon filling into each. Mix panko crumbs with parmesan and remaining 2 Tbsp. olive oil. Top the boats with crumb mixture. Bake another 8-10 minutes.