3 medium zucchinis, halved lengthwise

1 large egg, beaten

1 cup panko breadcrumbs

1/2 cup grated pecorino cheese (or cheese of choice)

2 cloves garlic, minced

2/3 cup quartered cherry or grape tomatoes

1/4 cup chopped, fresh basil

1/4 cup shelled pistachios, toasted and chopped

1/2 tsp salt

1/4 tsp red pepper flakes

3 Tbsp olive oil

RECIPE

1. Preheat oven to 475 degrees F. Line baking sheet with parchment paper.
2.  Use rounded teaspoon to scoop out zucchini flesh, leaving 1/4 in thick border around edge.  Place loose flesh in center of clean dish towel and wring out any excess water. Place zucchini boats on prepared baking sheet.
3. Chop zucchini flesh, then add to large bowl. Add egg, breadcrumbs, cheese, garlic, tomatoes, 1/4 cup basil, pistachios, salt and red pepper, stir until combined.
4. Brush zucchini boats inside and out with oil. Divide filling evenly among each boat, drizzling any leftover oil over top.
5. Bake until filling is brown on top and zucchini is tender. 15-18 minutes. Garnish with added basil and serve. Refrigerate any leftovers.

190 calories per serving, serves 6