Stuffed Zucchini

5 medium zucchini, halved lengthwise
2 tablespoons butter
2 Tablespoons olive oil
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1 T fresh chopped basil
1/4 cup grated Parmesan cheese

Preheat oven to 375.  Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.

Meanwhile, coarsely chop remaining zucchini and pulp. Melt the Butter and heat the oil in a  12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic and basil. Cook, stirring frequently, 2-3 minutes. Let the mixture stand to cool slightly.

Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 25-30 minutes or until zucchini are fork tender.   Serve.