2 med.-size zucchini, about 1 lb.
About 1/4 c. chicken broth
3 tbsp. finely chopped fresh mushrooms
1 tbsp. finely chopped onion
1 tbsp. finely chopped green bell pepper
1/2 tsp. dried leaf basil
1/4 tsp. dried leaf oregano
2 tbsp. fresh bread crumbs
1 c. tomato sauce
1 tbsp. shredded low-fat Cheddar cheese

Preheat oven to 350 degrees. Rinse zucchini; cut lengthwise into halves. Scoop out centers and chop pulp fine. Put chicken broth into a medium size non-stick skillet over medium high heat. Add pulp, mushrooms, onion, green pepper, basil and oregano; cook until limp. Remove from heat. Add bread crumbs and toss well. Add more broth if needed to make stuffing stick together.

Fill zucchini shells with stuffing. Pour a little tomato sauce into a shallow medium size baking dish and pour remaining tomato sauce over all. Bake, uncovered, 25 to 30 minutes; sprinkle with cheese and bake 5 minutes longer. Serve immediately. Yield: 4 servings.