Zucchini Boats
This is a Healthy Choice recipe too!

Ingredients:
3 medium zucchini
1 1/2 tsp margarine
2 cloves garlic
1 cup chopped fresh mushrooms
1 medium tomato, chopped 1 cup
1/4 tsp dried chervil leaves
1 Tbs unseasoned dry bread crumbs
1/8 tsp pepper
*optional: 3 Tbs shredded Parmesan cheese

Steps:
Heat oven to 375F
Cut zucchini in half length-wise
Scoop out pulp, leaving 1/4" shells
Coarsely chop pulp, set shells and pulp aside
melt margarine over medium hear in a 10" nonstick skillet
Stir in onion and garlic
Cook for 2-3 minutes or until onion is tender-crisp, stirring occasionally
Add reserved pulp and mushrooms to skillet.
Cook for 2-3 minutes or until pulp is tender-crisp, stirring occasionally
Remove from heat
Stir in tomato, crumbs, chervil, and pepper
Spoon mixture evenly into shells
Arrange stuffed shells in 11x7" baking dish
Cover with foil
Bake 25-30 minutes, or until shells are tender-crisp
*Sprinkle with Parmesan.
Let stand for 5 minutes before serving.