Pesto Stuffed Zucchini Recipe

Ingredients (10)

• 2 cups of day old cubed bread*
• 1 tablespoon butter
• 2 tablespoons pine nuts
• 1 very large zucchini (about 2 pounds), otherwise known as a baseball bat zucchini
• 1/4 cup prepared basil pesto
• 1/4 cup grated Parmesan cheese
• 4 ounces fresh mozzarella, cut into cubes
• A handful of cherry tomatoes, roughly chopped
• Salt
• *The bread should be a little dry, this way it will toast better. If you don't have day old or slightly dry bread, cut up fresh bread and lay out on a baking sheet. Heat in a 200°F oven for 10 minutes.