Zucanoes (Stuffed Zucchini Canoes)

Preheat the oven to 400F.  Cut the zucchini in half lengthwise.  Scoop out the flesh, leaving a little bit of a wall.  (I find it easier to score the flesh first, then scoop it out.)  Dice the flesh and set aside.

In a dry skillet over medium heat, toast the chopped walnuts for a few minutes until they become fragrant.  Remove the nuts from the skillet and set aside.

Using the same skillet, add the olive oil and diced zucchini flesh and sauté until the zucchini begins to soften.  Sprinkle over some garlic powder, Herbs de Provence, red pepper flake, salt and pepper and continue cooking a few more minutes. Taste and adjust seasonings to your palate.

Add half of the can of diced tomatoes and continue cooking until the liquid has mostly cooked off.

Stir in the toasted walnuts and turn off the heat.

Pour the remaining half can of tomatoes into a casserole dish.  Arrange the zucchini shells on top of the tomatoes and spoon the filling into the shells. 

Cover and bake until the zucchini shells are fork tender, about 15 minutes depending on the thickness of the shell walls.

Remove the zucchini from the oven and top with freshly grated Parmesan and mozzarella cheese.  Turn the oven from bake to broil.  Return the zucchini to the oven, uncovered, and broil until the cheese is melted and turns a little golden.

Plate the zucchini and spoon the juices in the bottom of the casserole over top.  Garnish with fresh chopped parsley and serve immediately with hot, crusty garlic bread!