Pepperoni Stuffed Zucchini Boats

Ingredients

• 4 medium zucchini, cut in half lengthwise
• 1 tablespoon olive oil
• 1/2 a Goose on the Loose Artisan Pepperoni
• 1 clove of garlic, minced
• 1 small onion, chopped
• 2 medium vine-ripened tomatoes, chopped
• Sea salt and freshly ground black pepper
• 1/2 cup Parmesan, finely grated
• 1/2 cup mozzarella, shaved
• 1/4 cup breadcrumbs
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat the oven to 200 degrees C.
2. With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a casserole dish. Chop the zucchini flesh and set it aside.
3. In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the pepperoni and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes, and some salt and pepper. Cook until softened, about 4 minutes.
4. In a medium bowl, add the Parmesan, mozzarella, breadcrumbs, and parsley; mix to combine.
5. Spoon in and mound the salami mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.