Stuffed Zucchini
4 med. zucchini (about 8 oz. ea) washed
4 Tbs olive oil
3 med. red bliss potatoes (about l lb) cut in 1/2" cubes
1 med. onion, chopped fine
5 large garlic cloves, minced
3 med. tomatoes (about 1 1/4 lb), seeded, chopped
1/3 cup chopped fresh basil leaves
6 oz. Monterey Jack Cheese, shredded (about 1 1/2 c.)
Salt and ground black pepper
Adjust one oven rack to upper-middle position & second oven rack to lower position, then place a rimmed baking sheet on each rack; heat oven to 400 degrees.
Meanwhile, halve each zucchini lengthwise. With small spoon, scoop out seeds and most of flesh so that walls of zucchini are 1/4" thick. Season cut sides of zucchini with salt & pepper; brush with 2 T. oil; set zucchini halves cut side down on hot baking sheet on lower rack. Toss potatoes with l T. olive oil, salt & pepper in small bowl; spread in single layer on hot baking sheet on upper rack. Roast zucchini until slightly softened and skins are wrinkled, about 10 min; roast potatoes until tender & lightly browned, 10-12 min. Using tongs, flip zucchini halves over on baking sheet and set aside.
Meanwhile, heat remaining T. oil in 12" skillet over med. Heat until simmering but not smoking, about 2 min. Add onion; cook, stirring occasionally until softened and beginning to brown, about 10 min. Increase heat to med-high; stir in garlic; cook until fragrant, about 30 seconds. Add tomatoes and cooked potatoes; cook, stirring occasionally, until heated through, about 3 min. Off heat, stir in basil, 1/2 c. cheese and salt & pepper to taste.
Divide filling evenly among zucchini halves on baking sheet, spooning about 1/2 c. into each, and pack lightly; sprinkle with remaining cheese. Return baking sheet to oven, this time to upper rack; baked zucchini until heated through and cheese is spotty brown, about 6 min. Serve immediately.