Zucchini Mania: Stuffed Edition

Zucchini part 2! The entree to the feast. This is a pretty traditional "I have to too much zucchini what am I gonna do?" dish. But, like so many traditional dishes, there is a good reason for that - because it is so. darn. good.
So. Darn. Good.
Classic meat meets cheese dish. Stuffed in a healthy exterior. 
Let's get cookin'

  
Oven Temp - 400
Prep Time - 20 minutes
Cook Time - 10 minutes
Total Time - 30 minutes

4 medium zucchini (or in my case, one giant zucchini)
1 pound ground beef 
1/2 cup chopped onion

3/4 cup marinara sauce
1/4 cup bread crumbs 
1/4 teaspoon salt 
1/4 teaspoon pepper 
1 cup  shredded cheddar cheese, divided
 
Cut zucchini in half the long way. Cut a thin slice from the bottom of each to make the zucchini sit flat. Scoop out pulp.

Cover  the shells and microwave on high for 3 minutes or until you can cut in easily with a knife. Drain fluid that gathers in the shell.
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink.

 Remove from the heat and stir in  marinara sauce, bread crumbs, salt, pepper and 1/2 cup cheese.
Spoon about 1/4 cup into each shell.

Bake in oven at 400 for about 10 minutes. Sprinkle with remaining cheese.

Each half is almost 10 inches

I later heard that some people carve out zucchinis like this ^. I like the look of that so I think I'll try it next time.