3 med. zucchini, washed and trimmed
3 tbsp. butter
2 tbsp. chopped onion
27 unsalted crackers, finely rolled (1 c.)
1 med. tomato, seeded and diced (3/4 c.)
1/2 tsp. salt
1/2 tsp. basil leaves
Dash ground black pepper
3 oz. natural Swiss or Cheddar, grated (3/4 c.)
Parsley sprigs (optional)

Cook zucchini in boiling water 10 to 15 minutes or until just tender; cool. Cut in half lengthwise. Leaving a 1/4 inch border around edges, carefully scoop out center; chop. Heat butter; saute onion until golden. Combine with chopped zucchini, crumbs and next four ingredients; spoon into zucchini shells. Place in shallow baking dish; top with cheese. Bake in preheated oven (350 degrees) for 15 minutes.