Stuffed Zucchini Boats

• 2 large zucchini
• boiling water
• 1/4 c. margarine or butter
• 2 garlic cloves, minced
• 1 c. onion, chopped
• 1/2 c. celery, chopped
• 1/2 c. carrots, grated
• 1/2 c. red bell pepper, chopped
• 4 c. dry bread, cubed
• 2 c. chicken broth
• 1 Tbsp. sweet basil, whole
• 1/2 tsp. whole marjoram
• 1 tsp. whole thyme
• 1/2 c. Parmesan cheese
• salt to taste
• white pepper to taste

1. Cut end off zucchini and cut lengthwise in half to make 8 boats.
2. Hollow out inside of zucchini in a canoe fashion, leaving 1/4-inch flesh on boat.
3. Heat water to boiling; salt lightly. Blanch boats in water for 3 to 4 minutes until flesh is tender. Lift out gently; drain upside down on paper towels.
4. Melt margarine in medium pan.
5. Saute garlic, onion, celery, carrots and red bell pepper until tender.
6. Mix sauteed vegetables, bread cubes, chicken broth, marjoram, sweet basil, thyme, salt, pepper and 1/4 cup of the Parmesan cheese.
7. Preheat oven to 350u0b0.
8. Place zucchini boats in lightly oiled shallow baking pan.
9. Fill boats with stuffing mix.
10. Sprinkle tops with remaining 1/4 cup Parmesan cheese.
11. Bake 10 to 15 minutes or until cheese is browned.
12. Makes 8 servings.

zucchini, boiling water, margarine, garlic, onion, celery, carrots, red bell pepper, bread, chicken broth, sweet basil, whole marjoram, thyme, parmesan cheese, salt, white pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263016 (may not work)