Stuffed Zucchini Squash

Ingredients:

• 4 medium zucchini squash (about 1.5 pounds)
• 1/2 cup water
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1 tomato, diced
• 1/2 cup soft bread crumbs
• 1/2 cup cottage cheese
• 1 egg, beaten
• parsley, chopped
• 1 tablespoon onion powder, or dried onion flakes. or 1/4 cup finely minced fresh onion
• 1/2 teaspoon dried basil leaves, or 1 tablespoon fresh basil, chopped
• 1/4 teaspoon garlic powder, or 1-2 cloves fresh garlic, minced
• 1/8 teaspoon freshly ground black pepper
• 1/2 cup grated cheddar cheese

Preparation:

• Preheat oven to 400 degrees.
• grease a 12x8x2 inch baking pan.
• Cut zucchini in halves lengthwise, and scoop out pulp (use a grapefruit spoon if you have one), leaving a 1/4 inch thick shell. Chop pulp and set aside.
• Place zucchini shells cut side down in a large skillet Add the water, and bring to a boil. Reduce heat and cover, and simmer until just tender, 4-5 minutes. Drain shells and place cut side up in the baking pan.Sprinkle with the salt.
• In the same skillet, melt the butter and saute the zucchini pulp and the tomato for 3 to 4 minutes.
• Remove from heat and stir in the bread crumbs, cottage cheese, egg, parsley, onion, basil, garlic, pepper and a little salt. Spoon mixture into the shells.
• Cover and bake for 20 minutes. Remove cover, sprinkle with cheddar cheese and return to oven for 3 minutes or until cheese is melted.