2 med. zucchini
1/2 c. chopped onion
1 garlic clove, minced
4 tbsp. butter or olive oil
1 lg. tomato, peeled and seeded
1/2 c. bread crumbs
2 tbsp. Parmesan cheese

Cut zucchini half lengthwise. Hollow out shells save pulp. In 2 tablespoons butter or olive oil saute garlic and onion until soft. Add zucchini pulp, tomato and mix. Fill shells with mixture rounding top. Mix remaining butter with bread crumbs and Parmesan cheese. Sprinkle on top of stuffed shells. Place shallow baking pan. Cover with foil, bake 30 minutes at 350 degrees until tender.