Pre-heat oven to 350 degrees F.

Slice zucchini in half lengthwise and remove stem.

Bring a medium-large pot of water to boil with enough water to cover your zucchini. [don't add them yet]

Once water is boiling, add zucchini slices and boil for 2 minutes.

Remove from heat and drain.

Use a mellon baller, spoon, or knife to scoop the inside of the zucchini out [potato-skin style!] leaving maybe 1/4 inch or so to maintain shape.

Place filling on a cutting board, chop/mince and measure out 1/4 cup to use later.

Place zucchini slices face down on a few layers of paper towels to help drain any extra moisture [no mushy veggies here!] you may also salt them to help the process along if desired.

In a skillet [or you can use the same pot as before!] bring olive oil to medium-high heat and add 1/4 cup onion and 1/4 cup zucchini filling.

Saute until onion is tender and translucent, then add garlic, panko, parsley, salt, and a little more olive oil if mixture seems dry.

Cook for just a few more minutes, remove from heat, and set aside.

Place zucchini on a greased or non-stick lipped baking sheet or inside your favorite baking dish.

Line with grated pepper jack cheese [a mexican blend of cheeses would work great too!] and then top with stuffing.

Bake uncovered at 350 F for 15-20 minutes or until the panko is crispy and the zucchini is perfectly tender. Mine were perfect at 15, I like the zukes a little al dente so I can pick them up and eat them like a slice of pizza! I'm classy like that.

Enjoy!