Thanksgiving dinner offers a lot to look forward to. The unofficial kickoff to the holiday season, Thanksgiving is a chance for families and friends to get together, watch some football and, of course, share a delicious meal.

Food is a focal point on Thanksgiving. Turkey is the traditional centerpiece, but side dishes garner their share of the glory, too. Stuffing, mashed potatoes, vegetable casseroles and more have a way of finding their ways onto the Thanksgiving menu. But hosts looking to offer something a little less traditional and more unique can look to this delicious recipe for "Stuffed Zucchini" from Lines+Angles.

Stuffed Zucchini

Makes 6 servings

Ingredients

• 6 medium zucchini, washed and ends trimmed
• 3 cups butter cracker crumbs, crumbled
• 1/2 cup grated Parmesan cheese, plus extra to sprinkle
• 1 small onion, peeled and minced
• 3 tablespoons minced fresh parsley, plus extra for garnish
• Freshly ground black pepper, to taste
• 1 teaspoon salt
• 2 eggs, beaten
• 2 tablespoons butter
• 15 ounces canned diced tomatoes, drained well

Instructions

1. Preheat oven to 350 F.
2. Cut zucchini in half lengthwise; scoop pulp out with a spoon. Place zucchini shells in a large baking pan.
3. In a large bowl, combine zucchini pulp, cracker crumbs, cheese, onion, parsley, salt, pepper and the beaten eggs. Fill zucchini shells with mixture; dot with butter and spoon tomatoes over the filling. Sprinkle with additional Parmesan cheese and bake for 30 to 35 minutes. Garnish with chopped parsley and serve.