Preheat the oven to 400 degrees F. Assemble and prep your ingredients: Grate the cheese, cut the onions, chop the tomatoes and season them with a bit of salt and Italian seasoning (or oregano). Set aside.

Soften the butter in a small bowl and mix in the garlic powder and Italian seasoning. Set aside.

Score the loaf of bread into 4 strips lengthways, almost through to the bottom, but not quite.  Spread garlic butter in each slit.  Cut the bread in thick strips the opposite direction, and again, spread with garlic butter.  Repeat with the second loaf.

Note:  If you don't want to make both loaves right away, no need-- you can put one in the fridge to bake later, or just make 1/2 this recipe for 1 loaf.

Once the butter is spread into the loaf (it doesn't have to be perfect), stuff the slits with chopped green onions.

Bake the loaves on an ungreased or parchment lined baking sheet for 10 minutes.

Drain any excess juice from the tomatoes. Remove the bread from the oven and stuff with seasoned tomatoes, working carefully since the bread will be hot. Stuff with mozzarella cheese, making sure to get lots between the slits as well as on top of the loaf.

Return to the oven and bake 10 minutes more or until the cheese is melted and the loaf is warmed through. Serve immediately.