Zesty Stuffed Zucchini

• 4 small zucchini (about 1 1/2 lb.)
• 1 c. seasoned bread stuffing mix
• 2 oz. Blue cheese, crumbled
• 1/8 tsp. pepper
• 1 Tbsp. butter, cut in small pieces

1. Preheat oven to moderate 350u0b0.
2. Lightly grease an 8 x 8 x 2-inch square baking dish.
3. Cook zucchini in boiling, salted water to cover in large saucepan for 5 minutes.
4. Drain; cut lengthwise slice from each zucchini to within 1-inch of ends.
5. Scoop out pulp with spoon, leaving 1/4-inch shell.
6. Coarsely chop pulp and slices.
7. Combine zucchini, pulp, bread stuffing, Blue cheese and pepper in small bowl.
8. Stuff mixture into zucchini shells, mounding on top.
9. Place in baking dish. Dot with butter.
10. Bake in preheated moderate oven (350u0b0) for 25 to 30 minutes or until stuffing is lightly browned.
11. Makes 4 servings.

zucchini, bread stuffing mix, cheese, pepper, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=490354 (may not work)