Stuffed 8-Ball Zucchini (Courgette)

Total time: 35 minutes
   The squash I used were about the size of a tennis ball.  I mixed a bit of Parmesan and breadcrumbs with the tomato to soak up some of the juices from the squash. If yours are larger, just do 1 and divide it.

 Ingredients:

• 2 small, round "8-ball" zucchini (courgette),  about 150gr (5oz) each 
• 1 medium tomato
• 1 clove garlic
• 1 tsp dry bread crumbs
• 1 tsp Parmesan, grated
• 1/2 tsp paprika
• 1/2 tsp dried basil
• 4 tbs (1oz, 30gr) shredded cheese

 Instructions:

• Cut the stem end off of the zucchini. 
• With a small spoon scrape out the seeds and flesh from the center, leaving a shell about 3/8" (1cm) thick.  If they don't sit flat slice a bit off the bottom.
• Chop the tomato into small chunks.
• Mince garlic. 
• Put the tomato, garlic, paprika, basil, Parmesan and bread crumbs into a small bowl and mix well.
• Spoon tomato mixture into the zucchini, pressing it in to fill.
• Put the zucchini into a small baking dish, cover with foil and bake, 400F (200C) for 20 minutes.
• Remove from oven, uncover and carefully sprinkle cheese on top.
• Return to oven and bake until cheese starts to brown, about 10 minutes longer.
• Remove and serve.