Stuffed Zucchini

-  5 medium zucchini, halved lengthwise -  3 Tbsp. I Can't Believe It's Not Butter!® Spread -  1 medium onion, chopped -  1 small red bell pepper, finely chopped -  3 cloves garlic, finely chopped -  1/2 tsp. dried oregano leaves, crushed -  1/4 cup grated Parmesan cheese

Preheat oven to 375°. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.

Meanwhile, coarsely chop remaining zucchini and pulp. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.

Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.