3 med. zucchini
2 tbsp. olive oil or butter
1 c. finely chopped onions
1 tsp. salt
6 oz. cream cheese, cut into sm. cubes
1 1/2 c. almonds, finely chopped
1/2 c. whole grain bread crumbs
2 c. grated Swiss cheese (7 oz.)
1/2 tsp. nutmeg, preferably freshly grated
1/4 tsp. ground allspice

Cut the zucchini in half lengthwise and, using a soup spoon, scoop out the insides of the zucchini to leave a fillable outer shell. Save the inner pulp and chop it.

Saute the onions in the oil until translucent. Add the salt and chopped zucchini pulp and continue to cook on medium heat until the zucchini is soft. Remove from the heat. Stir the cream cheese cubes into the vegetables and cover for several minutes. Meanwhile, in a large bowl mix together the almonds, bread crumbs, grated Swiss cheese, nutmeg and allspice. When the cream cheese has softened, thoroughly combine all the ingredients.

Fill the zucchini shells and place them in an oiled 9 x 14 inch baking pan. Add water to cover the bottom of the pan about 1/4 inch deep. Tightly cover the pan so that the zucchini shells will steam. Bake covered at 350 degrees for 30 minutes. Uncover and bake for another 5-10 minutes, until the filling has browned a little. Serve on a bed of rice. Serves 6.