Rice Stuffed Zucchini Halves

Rice Stuffed Zucchini Halves 4 zucchini, 8-10 inches in length 3 Tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 cup diced bell peppers, any color,finely chopped 3 Roma tomatoes, about 3/4 cup, finely chopped 1 cup cooked rice 2/3 cup parmesan cheese 2 eggs, beaten salt and pepper 1 cup mozzarella cheese, grated Preheat oven to 400F degrees. Line a baking dish with foil and set aside. Wash and slice the zucchini in halves length wise. Using a small spoon or melon scoop, hollow out the flesh. Leave at least 1/4" of the zucchini so the halves will remain stable. Place the zucchini scoopings into a bowl and cut into fine pieces. Heat the olive oil in a skillet over medium heat, add the onions and cook a few minutes until translucent. Add the garlic and cook one minute longer. Add the zucchini you scooped out along with the peppers and tomatoes. Cook for 10 minutes until the vegetables are all soft. Remove from the heat. In a mixing bowl, stir together the cooked rice with the parmesan cheese, eggs, salt and pepper. Add the cooked zucchini onion mixture and stir together to combine. Divide the mixture evenly in the 8 zucchini halves. Bake uncovered for 20 minutes then, slide the baking sheet out and divide the cheese onto the pieces. Place back into the oven and cook another 5 minutes or until the cheese has melted and is lightly browned. Remove from the oven and serve.