Myrna's Stuffed Zucchini by Myrna Slade, San Francisco, CA from The Garlic Lovers Cookbook Vol2

Myrna's Stuffed Zucchini by Myrna Slade, San Francisco, CA from The Garlic Lovers Cookbook Vol2
Makes 6 servings
Ingredients

6 medium zucchini
1 bay leaf
6 cloves fresh garlic
1/2 cup chopped onion
1/4 cup chopped parsley
2 tablespoons butter
1 large tomato chopped
1/2 teaspoon EACH thyme, cumin, and oregano
Dash cayenne
Salt and pepper to atste
2 cups cooked white beans, drained
1 cup cooked garbanzo (chick pea) beans drained
2 tablespoons olive oil
Method of Preparation
Slice zucchini in half lengthwise, simmer in 1/2 inch of water with the bay leaf until tender about 5 minutes. Cool slightly and scoop out insides leving 12 1/2 inch thick zucchini shells. Chop insides. Coarsely chop 4 cloves of garlic, and saute with onion and parsley in butter until golden and soft about 5 minutes. Stir in tomato and cook 1 minute more. Season with thyme, cumin, and oregano cayenne , salt and pepper. Add chopped zucchini insides. Mash beans until semi smooth and stir into vegetable mixture. Stuff into zucchini shells and place ina buttered baking dish. Mince remaining 2 cloves of garlic and mix with breadcrumbs and olive oil. sprinkle evenly over stuffed zucchini. Bake at 350 degrees F for 10 to 15 minutes until crumbs are golden and crisp and all is heated through.