Stir together the Parmesan, bread crumbs, and a dash of pepper in a small bowl.
Spread about 2 tablespoons of the lentil mixture into each zucchini half. Sprinkle with the Parmesan mixture.
Bake for 30 minutes or until the zucchini are completely tender and the cheese is melted.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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