As always, cook the onion in the olive oil and butter until it starts to clarify. Then add the curry. Don’t cook the curry as it will turn bitter. Add it as you take the dish off of the heat.
In a medium or small bowl, add the innards of your zucchini, tomato, yogurt, 1/3 of the cheese, and basil. Stir until mixed.
When mixed, add the contents of the bowl to the zucchini. Sprinkle on the cheese, salt, and pepper. I added some halved cherry tomatoes as well.
Bake at 375 for 20 minutes, or until the zucchini is cooked. Then broil until the cheese is browned.
This is a garden friendly, fresh side dish that takes literally 5 minutes to prepare. It is fresh an delicious and can be a great way to get your kids to eat vegetables.