4 med. lg. zucchini
1/2 c. water
1/2 tsp. 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 powder
1/2 tsp. basil leaves, crumbled
Pinch of pepper
1/2 tsp. garlic powder
1/2 c. grated Cheddar

Scoop out pulp, leaving 1/4 inch in shell. Place cut sides down in skillet, add water and simmer 5 minutes. Drain. Place shells, cut side down, in greased pan. Sprinkle with 1/4 teaspoon salt. Melt butter, add tomato and zucchini pulp and simmer 5 minutes.

Remove zucchini shells to baking pan. Mix rest of ingredients with cooked pulp, reserving cheese. Stuff shells and bake 15 to 20 minutes in 400 degree oven; covered. Remove cover, sprinkle on cheese and bake until cheese melts.