Stuffed Zucchini

It says this serves two as a side dish but I used it as a meal for me.  There is enough leftover for lunch tomorrow.  This recipe came from a vegetarian recipe site but I altered it a little.
Ingredients:
3 small to medium zucchini
2 tsp olive oil
1 clove of garlic, I used two
2 tbsp minced onion
1/2 tsp dried oregano or more to taste
1/2 tsp dried basil or more to taste
salt and pepper to taste
1/2 cup tomato or spaghetti sauce
2 tbsp bread crumbs
2 tsp Parmesan cheese
Method:
1.Bring large pot of water to boil.
2. Trim the ends of  washed zucchini.
3. Place zucchini in boiling water with tongs.
4. Boil for 10 minutes.  Preheat oven to 350 degrees.
5. Remove zucchini and let cool.
6. While zucchini is cooling, heat olive oil in skillet over medium heat.
7. Add onion and garlic and stir well to avoid burning for 2-3 minutes.
8. Add tomato or spaghetti sauce and heat through.
9. Stir in breadcrumbs and spices.
10. Cut cooled zucchini in half lengthwise.  Using a spoon, scoop out insides and add to mixture in skillet.
11.  Fill zucchini shells with sauce mixture and top with Parmesan cheese.
12.  Bake for 15 minutes.  Enjoy!

It was just Nolan and I tonight for dinner.  I couldn't get him to try this though I know he would have liked it.  It was so good.  I ended up eating three of these halves and an ear of corn from the CSA basket.  I will definitely keep this recipe for summer rotation when the zucchini is going crazy!