Cut zucchini in half lengthwise and place on cookie sheet or baking pan, cut side down. Bake for 20 to 25 minutes in 350 degree oven until tender. Remove from oven and scrape out center into bowl, leaving the skin whole.

Mash scraped zucchini. Saute onion and green pepper in butter. Add salt and pepper to taste. Crumble buttered toast and add to mixture. Then add tomato sauce and a dash of Italian seasoning to taste. Fill zucchini boats and top them with sliced cherry Tomatoes. Bake for 25 minutes at 350 degrees. Turn off the oven, sprinkle with Parmesan cheese, and let it cool on a wire rack.