These stuffed zucchini are filled with all the good things and they are simple enough to make for a quick weeknight meal. I slice a few zucchini in half and hallow them out keeping the insides for the filling. Chop the filling up and add to a bowl. To the bowl, I add about a cup of chopped olives, a cup of sliced tomatoes, 1 cup of cubed mozzarella cheese (or any cheese you want), 2 cans of good tuna that has been drained, 2 cloves grated garlic, some chopped parsley and chives, salt, pepper and a few tablespoons of olive oil. Stir it all to combine. Place the hollowed out zucchini halves on a parchment lined baking sheet and spread the insides with some basil pesto. Evenly distribute the filling to all the halves and then sprinkle with a cup of shredded mozzarella. Drizzle with a little more olive oil and bake in a 400F oven for about 25 minutes. Zucchini will be tender and golden on top. Sprinkle with a little bit of freshly grated Parmesan cheese and sprinkle with chopped p...