4 medium zucchini, stem ends removed
Salt and pepper
2 Tablespoons olive oil
1 onion, finely chopped
1 pounds ground beef
4 cloves garlic, minced
3/4 cup panko
1/4 cup chopped fresh basil
1 cup shredded provolone cheese
1/2 cup grated parmesan cheese
4 tomatoes, diced
1 green pepper, diced finely

Heat oven to 425 degrees. Halve zucchini lengthwise. With a small spoon, scoop out seeds and most of the flesh so walls of zucchini are 1/4 inch thick. Season cut side of zucchini with salt and pepper and brush with olive oil. Set zucchini halves cut side down on a baking sheet and roast until slightly softened and edges are beginning to brown. Remove from oven, and place zucchini cut side up in a baking dish.

Cook ground beef and onion in a skillet over medium-high heat until cooked. Add garlic, tomatoes and green pepper until fragrant. In a medium bowl, combine panko, fresh basil and provolone.

Stuff zucchini halves with beef mixture. Sprinkle panko mixture on top. Bake zucchini until topping is golden.