Stuffed Zucchini Boats

• 2 large zucchini (1 lb.), parboiled
• 3/4 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 1 small tomato, finely chopped
• 10 buttery crackers, finely crushed
• 1 tsp. dried basil leaves

1. PARBOIL ZUCCHINIS by bringing 2 qt.
2. unsalted water to boil in large saucepan.
3. Add zucchini; cook 6 to 8 min.
4. or until fork-tender.
5. Drain.
6. PREHEAT oven to 375F.
7. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells.
8. Place shells in 9-inch square baking dish; set aside.
9. CHOP zucchini pulp; place in medium bowl.
10. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly.
11. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
12. BAKE 15 min.
13. or until heated through.

zucchini, milk, tomato, buttery crackers, basil

Taken from www.kraftrecipes.com/recipes/stuffed-zucchini-boats-153368.aspx (may not work)