Stuffed Zucchini

1 large zucchini (or several smaller ones)
1 1/2 c. bread crumbs
2 garlic cloves, minced
1 1/2 c. plum tomato, chopped
1/2 c. shredded Parmesan cheese, divided in half
1/4 c. chopped fresh parsley
1/2 t. freshly ground black pepper
1/4 t. salt

Preheat oven to 375. Carefully scoop out zucchini pulp, leaving shells intact. Finely chop pulp; set aside. Place shells, cut side up in a 13x9 inch baking dish coated with cooking spray.
Heat a large skillet over medium heat. Coat with cooking spray. Add chopped pulp and garlic; cook 4 minutes or until moisture evaporates, stirring frequently. Add tomato; cook 2 minutes or until tomato begins to soften a bit. Remove from heat. Stir in bread crumbs, 1/4 c parmesan cheese, parsley, pepper, and salt. Spoon mixture into zucchini shells; sprinkle with leftover cheese. Cover pan with foil and bake at 375 for 40 minutes. Preheat broiler. Remove foil; broil 4 minutes or until cheese is lightly browned.