6 med. zucchini
1/2 c. seasoned bread crumbs
1/4 c. chopped onion
1/4 c. chopped green pepper
1 med. fresh tomato, chopped
Dash of oregano
Dash of garlic salt
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. melted butter
Velveeta cheese strips, plain or hot

Trim ends of zucchini. Slice lengthwise in half. Cook, covered, in salted boiling water for 5 to 8 minutes; drain. Scoop out center of each and chop; drain. In skillet combine chopped zucchini, crumbs, onion, tomato, seasonings and butter. Saute until soft. Fill each zucchini shell with sauteed mixture. Place in shallow, greased casserole dish. Bake at 350 degrees for 25 to 30 minutes. Top with cheese strips during the last few minutes of baking. 12 servings.