Herb Cheese Stuffed Zucchini Recipe

• 4 med. lg. zucchini
• 1/2 c. water
• 1/2 teaspoon salt
• 2 tbsp. butter
• 1 tomato, diced
• 1/2 c. soft bread crumbs
• 1/2 c. cottage cheese
• 1 egg, beaten
• 1 tbsp. parsley flakes
• 1 tbsp. onion pwdr
• 1/2 teaspoon basil leaves, crumbled
• Healthy pinch of pepper
• 1/2 teaspoon garlic pwdr
• 1/2 c. grated Cheddar

1. Scoop out pulp, leaving 1/4 inch in shell.
2. Place cut sides down in skillet, add in water and simmer 5 min.
3. Drain.
4. Place shells, cut side down, in greased pan.
5. Sprinkle with 1/4 tsp.
6. salt.
7. Heat butter, add in tomato and zucchini pulp and simmer 5 min.
8. Remove zucchini shells to baking pan.
9. Mix rest of ingredients with cooked pulp, reserving cheese.
10. Stuff shells and bake 15 to 20 min in 400 degree oven; covered.
11. Remove cover, sprinkle on cheese and bake till cheese melts.

zucchini, water, salt, butter, tomato, bread crumbs, cottage cheese, egg, parsley flakes, onion pwdr, basil, pepper, garlic, cheddar

Taken from cookeatshare.com/recipes/herb-cheese-stuffed-zucchini-16311 (may not work)