3 med. zucchini
1 med. onion, chopped
1/4 c. butter
1 sm. green pepper, chopped
1 jar (2 oz.) diced pimento, drained
1 c. herb-seasoned stuffing mix
1/2 c. shredded Mozzarella cheese

Cook zucchini in boiling salted water just until tender, 8-10 minutes; drain. Cool slightly; cut each zucchini lengthwise into halves. Spoon out pulp; chop coarsely. Place zucchini, cut sides up, in ungreased 7x11 inch baking pan.

Cook and stir onion in butter in 10 inch skillet until tender. Stir in chopped pulp, green pepper, pimento and stuffing mix. Divide stuffing mixture among zucchini halves. Sprinkle each with about 1 tbsp. cheese. Bake 350 degrees until hot and cheese is melted, 25-30 minutes. (May cover and refrigerate up to 24 hours before baking. Bake 350 degrees, 30 to 35 minutes.)

Microwave directions: Place zucchini in ungreased microwaveproof platter or 7x11 dish. Cover tightly and microwave on high 3 minutes, turn zucchini over and rearrange. Cover and microwave just until tender, 2-4 minutes longer.

Cool slightly; finish preparing zucchini as directed above. Place onion and butter in 1 1/2 quart microwaveproof casserole. Microwave, uncovered, stirring every minute, until tender, 2-3 minutes. Stir in chopped pulp, green pepper, pimento and stuffing mix.

Divide stuffing mixture among zucchini halves. Cover loosely and microwave 3 minutes. Rotate dish 1/2 turn. Microwave until hot, 2-4 minutes longer. Sprinkle each half with about 1 tbsp. cheese. Cover and let stand 3 minutes.