Stuffed Zucchini With Tomatoes and Jack Cheese | America's Test Kitchen

Ingredients

• 4 medium zucchini (about 8 ounces each), washed
• Salt and ground black pepper
• 4 tablespoons olive oil
• 3 medium Red Bliss potatoes (about 1 pound), cut into 1/2-inch cubes
• 1 medium onion, chopped fine
• 5 large cloves garlic, minced
• 3 medium tomatoes (about 1 1/4 pounds), seeded and chopped
• 1/3 cup shredded fresh basil leaves
• 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)