I should have made two whole zucchini instead of relying on one large one. Bird and Mac Daddy wanted seconds.

That's because cheese really does make everything better. And I'm not just saying that because Mac Daddy hails from Wisconsin.

The best part? This recipe is dead easy.

Cheesy Stuffed Zucchini

1. Preheat oven to 350.
2. Grab a large zucchini (or go ahead and make two to satiate hungry bellies and happy taste buds).
3. Slice zucchini in half lengthwise, stem and all. Scoop out the inside to make a boat. I used a melon baller, but a teaspoon would have done the trick too. Put halved zucchini aside.
4. Finely chop half a cup of the scooped out zucchini. Add 1 cup of lowfat cottage cheese and half a cup of light herbed cheese to a bowl (I used Alouette.). Toss in the chopped zucchini and mix.
5. Stuff the zucchini halves with the cheese mixture but beware of over stuffing; don't make the mound too large.
6. Top with a generous sprinkle of panko (Japanese breadcrumbs). Drizzle with olive oil.
7. Bake for 40 minutes until zucchini is cooked through but not too soft and soggy.
8. Turn up the heat to 425 for the last 10 minutes if the breadcrumbs are not browned.
9. Serve immediately.

Sit back and listen for the audible sounds of delight.