I use the same technique as described in the Stuffed, Steamed Cucumber recipe I posted earlier.
You can make as many or as few of these as you like~ adjusting amounts according to the size of the zucchini and how many you want to serve.
Fill each zucchini piece with the stuffing, mounding filling slightly, drizzle with a little more oil if filling looks dry. Sprinkle with additional grated Parmesan cheese before baking.
May be prepared to this point up to one day ahead. (Cover and refrigerate until ready to bake.)
When ready to bake, heat oven to 350-degrees (F)