2 med. zucchini (3/4 lb.)
Vegetable cooking spray
1/2 c. diced yellow squash
1/2 c. frozen English peas, thawed
1/2 c. sliced fresh mushrooms
2 tbsp. diced sweet red pepper
1/2 tsp. dried whole basil
1/4 tsp. salt

Cut zucchini in half lengthwise, leaving stems intact. Arrange, cut side down, on a steaming rack. Place over boiling water, cover and steam 6 to 8 minutes or until crisp-tender. Remove pulp, leaving 1/4-inch thick shells. Dice pulp and set aside; reserve shells.

Coat a large non-stick skillet with cooking spray. Place over medium-high heat until hot. Add reserved zucchini pulp, yellow squash, and remaining ingredients, saute 3 to 5 minutes, stirring constantly. Spoon zucchini mixture into reserved shells. Arrange in a 12 x 8 x 2-inch baking dish. Bake at 350 degrees for 15 minutes or until thoroughly heated.

Serves 4.