4 med. zucchini
1/3 c. freshly grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. dried oregano, crumbled
Salt
1/4 c. shredded Monterey Jack cheese
1/2 c. (or more) Italian bread crumbs
1 egg, beaten to blend
1/2 tsp. dried thyme, crumbled
1/2 tsp. freshly ground pepper
1/4 c. shredded Cheddar cheese

Bring large saucepan of water to boil. Add zucchini and cook until just tender, about 15 minutes. Remove from water using slotted spoon. Cool slightly.

Preheat oven to 350 degrees. Combine 1/2 cup bread crumbs, Parmesan, egg, garlic powder, thyme, oregano, pepper and salt in large bowl. Slice zucchini in half lengthwise and scoop out center pulp. Coarsely chop pulp and drain. Add to bread crumb mixture and mix well. If mixture is too wet, add more bread crumbs.