Stuffed zucchini

I really like stuffed vegetables, and I'm sorry to make two vegetable postings in a row. I haven't been baking as much (trying to lose weight before the wedding), and just cooking dinner things. I've been thinking about stuffed zucchini for the past month or so, and I picked up some when we went to the store yesterday. We had red snapper (coming soon) and these zucchinis, and it was a delicious dinner. 
Stuffed zucchini

2 medium sized zucchini

1/2 onion, diced

2 cloves garlic, minced

salt and pepper

1 t paprika

1 egg

1/2 c shredded mozzarella, plus a little more

1/2 c gf breadcrumbs

Preheat the oven to 350. Cut the ends off the zucchinis, then slice them in half the long way. Scoop out the seedy pulp, chop it up, and set aside the shells. Heat up a pan with a bit of olive oil (about a tablespoon), and cook the onions until starting to soften. Add the garlic and zucchini guts. Sprinkle with salt and pepper and paprika, and cook until softened and fragrant. Scoop veggies into a bowl, then add in the egg, cheese, and crumbs. Add a teaspoon or so of hot sauce if you want. Mix everything together, then divide evenly between the zucchini shells. Set them in a rack or steamer basket in a roasting pan, and pour in 1/2" of water. Sprinkle with a little cheese. Bake 25 minutes, until zucchini shells are softened and tops are starting to brown.