Step 1

Wash and slice the zucchini length-wise with a sharp knife. Make sure the zucchini lies flat and doesn't rock like a seesaw.

Step 2

With a sharp paring knife, cut out the meat of the zucchini, leaving a small border and a small layer of flesh. Take a kitchen teaspoon or tablespoon and scrape out any extra zucchini flesh, but don't scrape too close to the edges or make it so you can see the inside of the skin. You need the flesh for the skin to stay together.

Step 3

Cut the zucchini flesh into smallish pieces. Also, take the time to dice the onion.

Step 4

Mince garlic.

Step 5

Heat sauté pan on medium heat. Once the pan heats up, add olive oil and once that comes to a slight shimmer, add the diced onion.

Step 6

Sauté for 7 minutes. Add the zucchini flesh and sauté for 3 minutes. Stirring constantly.

Step 7

Cut the gouda into small cubes as the vegetables cook. Add the cubed gouda, parmesan cheese, salt, pepper, and herbs to the pan of onions and garlic. Stand there and stir as the cheese melts. It usually takes 3 minutes.

Step 8

Preheat oven to 350 degrees F

Step 9

Lay the zucchini shells on the foil-lined pan. Scoop spoonfuls of the vegetable /cheese mixture into the zucchini, distributing it evenly.

Step 10

Place sliced gouda on top of stuffed zucchini

Step 11

Sprinkle basil and oregano on each stuffed zucchini. Bake for 30 - 35 minutes.

Step 12

Serve

Step 13

Enjoy