Zucchini Boats

• 6 (6-inch) zucchini
• 1 c. chopped onions
• 1/2 c. chopped green peppers
• 1/2 c. chopped celery
• 1 c. chopped mushrooms
• 4 tomatoes, chopped
• 1 Tbsp. chopped garlic
• 2 Tbsp. olive oil
• 1 tsp. basil
• 1 tsp. oregano
• 1 tsp. parsley
• 1 c. Ricotta or cottage cheese
• 2 c. grated Cheddar cheese
• flavored bread crumbs
• olive oil

1. Place zucchini in microwave to soften.
2. Let cool, cut in half. Scoop out half of zucchini pulp and set aside.
3. Saute zucchini pulp, onions, pepper, celery, mushrooms, tomatoes, garlic, 2 tablespoons olive oil and spices.
4. Add Ricotta and Cheddar cheeses. Spoon evenly into zucchini boats; top with bread crumbs.
5. Place in oiled pan.
6. Drizzle olive oil over zucchini.
7. Cover.
8. Bake in 350u0b0 oven for 45 minutes or until hot and bubbly.

zucchini, onions, green peppers, celery, mushrooms, tomatoes, garlic, olive oil, basil, oregano, parsley, ricotta, cheddar cheese, bread crumbs, olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846915 (may not work)