1 (8 to 10-inch long) zucchini, about 3-inch in diameter
1 tbsp. butter
1-2 cloves of fresh, chopped garlic
2 tbsp. fresh chopped basil
1 tbsp. fresh chopped parsley
1 tsp. lemon zest
1/2 tsp. Caribbean jerk seasoning
1/2 cup fresh bread crumbs
1/4 cup cheddar cheese
1/4 cup Mozzarella cheese
olive oil, for drizzle
kosher salt and ground black pepper
1 lemon, sliced for garnish

Preheat oven to 375°F.

Cut the zucchini in half, so it is in a straight line rather than on its curved side. Scoop out the seeds and put aside.

Put the butter in a small sauté pan on medium heat. Toss in the garlic, insides of the zucchini, basil, parsley, lemon zest, and jerk seasoning. Stir often for 6 to 8 minutes. season with 1/2 teaspoon salt and 1 teaspoon black pepper.

Drizzle the olive oil in both halves of the zucchini and rub all over the inside and outside. Season the inside with 1/4 teaspoon of salt and pepper.

Add the mixture from the sauté pan back into the zucchini and pat down with the back of a spoon.

Mix the bread crumbs, cheddar and Mozzarella and completely cover the tops of the zucchini in a thin layer.

Place on an ungreased cookie sheet and bake at 375°F for 35 to 40 minutes until lightly golden on top and the zucchini is soft.

Serve immediately with sliced lemon to drizzle as desired on top.

Submitted by: Caroline