Preheat oven to 400 F. In a saucepan of boiling water,cook zucchini for 7 min. Immerse in cold water; drain. Halve lengthwise and remove the flesh, leaving 8 1/4 shells. Chop flesh and set aside. Brush shells with oil. Arrange cut side up on prepared baking sheet and set it aside.
Meanwhile, in a skillet, heat oil over medium heat. Add onion and cook; tirring for 5 min. or until soft. Add garlic, ginger, and cumin. Cook and stir or 2 min until nice and tender. Remove from heat and stir in reserved chopped zucchini flesh, bread crumbs and almonds.
Divide almond filling into 8 portions and press into shells. Bake in preheated oven for 12-15 min. or until filling is lightly browned and bubby and the zucchini is tender when pierced with a tip of a knife. Drizzle serving plates with Red Pepper Sauce and serve stuffed zucchini on top. Yummy...