Chicken-Tomato Zucchini

INGREDIENTS
4 ( 8 ounces ) zucchini
1 1/2 cups chopped cooked chicken or turkey ( 8 ounces)
1 cup chopped steamed vegetables (such as sweet peppers, eggplant, zucchini, and or yellow summer squash
1/2 cup chopped tomato
6 tablespoons finely shredded Parmesan cheese
1 teaspoon Mediterranean seasoning or other herb seasoning blend
 
DIRECTIONS
Preheat oven to 400 degrees F.    In a covered 4-quart Dutch oven or large saucepan, cook whole zucchini in a large amount of boiling, lightly salted water for 5 minutes; drain and cool slightly.  Cut a lengthwise slice from the top of each zucchini.  Using a spoon, carefully scoop out pulp, leaving about 1/4 inch thick shells.
 
In a medium bowl, stir together cooked chicken, steamed vegetables, tomato, 4 tablespoons of the Parmesan cheese, and the Mediterranean seasoning.  Spoon filling into zucchini shells.  Place in a shallow baking pan.  Sprinkle with the remaining 2 tablespoons Parmesan cheese.
 
Bake for 10 to 15 minutes or until heated through.