Begin by cutting zucchini’s top part in order to dig the insides out. You’re going to chop that in small pieces, then chop half of green or red pepper, 1 medium size onion, 3 cloves of garlic crushed, 1 medium size tomato, about 4 scoopfuls of gluten free bread crumbs, I added dry parsley flakes, if you have fresh ones, use that instead. Then again you can use oregano or any other green that you like. I just went with whatever I had at home. Add pinch of salt and pepper and start mixing all these ingredients together. Now you can add this stuffing in zucchini and half of pepper slices. You’re going to finish off with part-skim organic parmesan and mozzarella cheese and drizzle with extra virgin olive oil. Put in the oven for 30 min. at 350 degrees. You can even grill this if you have outside grill, I imagine it will be splendid. We enjoyed this with canned Wild Alaskan Salmon. Bon Appetite!