6 sm. zucchini
2 tbsp. oil
1/2 tsp. each rosemary & basil
1 tsp. oregano
1/2 tsp. salt or less
1 tbsp. chopped fresh parsley
3 cloves garlic, minced
1 c. chopped onion
1/2 c. diced green pepper
1/2 c. sliced celery
1/4 - 1/2 lb. fresh mushrooms, chopped
4-5 chopped tomatoes
1/2 lb. cottage cheese
2 c. grated cheddar cheese
1 c. bread crumbs

Cut zucchini in half lengthwise; scoop out pulp, being careful to leave a sturdy shell intact. Heat oil in heavy skillet and add rosemary, basil, oregano, salt, parsley, garlic, onion, peppers, celery and mushrooms. Saute 2 minutes. Add zucchini pulp and tomatoes and continue cooking until pulp is tender. Remove from heat. Stir in cottage cheese, mixing until it melts. Arrange zucchini shells in oiled baking dish. Line each one with a layer of 1 1/2 tablespoons cheddar, then fill with vegetable/cheese mixture. Top with bread crumbs and remaining cheddar. Bake at 350 degrees for 45 minutes.

These are invariably popular with children, perhaps because of their shape and pizza-like flavor.