Zucchini Boats

• 1 large zucchini
• 2 to 3 c. seasoned bread cubes (crumbs)
• 1 c. water
• 1/2 stick butter or margarine, melted
• 1 beef bouillon cube
• 1 medium onion, chopped
• 1 c. shredded cheddar cheese

1. Split zucchini in half and cook in salted water until just soft.
2. Drain and cool slightly.
3. In a saucepan combine butter, onion, celery, water and bouillon cube; boil until onion is translucent.
4. Scoop pulp out of zucchini, leaving shell intact. Salt and pepper shell before stuffing.
5. Combine together zucchini pulp (cut into small pieces), onion liquid mixture, seasoned bread crumbs (may need more crumbs, depends on size of zucchini) and Cheddar cheese.
6. Add extra seasonings, if desired.
7. Bake in oven about 20 minutes at 350u0b0.
8. Remove from oven and top with remaining shredded Cheddar cheese or Mozzarella may be used for topping. Bake until cheese has melted.

zucchini, bread, water, butter, onion, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=569922 (may not work)