Cheese-Stuffed Zucchini

• 3 large zucchini, cut in half crosswise
• 1 12 cups grated monterey jack cheese
• 34 cup small curd cottage cheese
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fine dry breadcrumbs
• paprika

1. Preheat oven to 350.
2. In a saucepan combine zucchini with salted water to cover; bring to a boil, decrease heat to low, cover, and simmer for about 7 minutes until partially cooked.
3. Drain and immerse in cold water to cool; drain again.
4. Cut zucchini halves in half lengthwise; using a small spoon scoop out seeds and a small amount of pulp.
5. Place zucchini, cut sides down, on paper towels to drain for a few minutes.
6. In a bowl, mix the cheeses, parsley, and crumbs together; stir to mix.
7. Arrange zucchini pieces, hollow side up, in an oiled baking dish.
8. Fill each piece with an equal amount of cheese mixtures.
9. Sprinkle with paprika; bake, uncovered, for 20 minutes until zucchini are tender and cheese is melted; serve immediately.

zucchini, grated monterey, cottage cheese, parmesan cheese, parsley, breadcrumbs, paprika

Taken from www.food.com/recipe/cheese-stuffed-zucchini-222940 (may not work)