Zucchini with Pesto Mashed Potatoes

Ingredients:

4 zucchini (4-6-inches long)
1 large potato, peeled
1/4 cup Parmesan cheese
1/4 cup Cheddar cheese
2 cloves garlic, minced
1 egg, beaten
2 tablespoons butter
1 tablespoon pesto
2 teaspoons chives, chopped
1/2 teaspoon thyme, chopped
1/2 teaspoon oregano, chopped
salt and pepper, to taste

Directions

Preheat oven to 350º F.
Remove the ends of each zucchini and slice in half lengthwise. Scoop out the centers of each half, leaving 1/4-inch zucchini flesh still intact. Save scooped out zucchini.
Bring a large pot of water to boil and cook potatoes until tender. About 20 minutes. Remove from water, place in a bowl and mash well. (Or use a ricer.)
Add scooped out zucchini, Parmesan, Cheddar, garlic, beaten egg and butter, and mash and mix together.
Then add pesto, chives, thyme, oregano, salt and pepper.
Stuff each zucchini boat with potato mixture and place zucchinis on a baking sheet.
Cover and bake for 20 minutes. Remove foil and cook for another 15 minutes.