1 lg. zucchini (12-15 inch) split lengthwise, seeds removed, leaving flesh 1/2 inch thick
1 med. onion, diced
1/2 c. mushrooms, chopped
1/4 c. butter
1 c. croutons
1/4 tsp. each marjoram, rosemary and thyme
3/4 c. feta cheese (crumbled)
1/2 c. sharp cheese (grated)
1 clove garlic (minced)
2 tbsp. sesame seeds

Heat butter in pan, saute mushrooms, onions and garlic until limp. Remove from heat and drain off saving all the drippings.

Mix cooked veggies, croutons, feta and spices. Fill in halves of zucchini boats. Place on cooking sheet or dish. Sprinkle on grated cheese and sesame seeds, then pour remaining drippings on top. Bake 1 hour at 350 degrees.