Cheddar Stuffed Zucchini
3-4 med zucchini, about 1 pound
1 T butter
1 small shallot or 2 green onions, minced
opt: 1 large jalapeno pepper, minced
1 cup (4 oz) shredded cheddar
1/2 cup breadcrumbs
1/4 tsp salt, pepper to taste
Boil zucchinis for 10 minutes. Run under cold water to cool.
Slice in half lengthwise, carefuly scoop out pulp with spoon. Chop pulp.
Meanwhile, saute onion and optional jalapeno in butter until barely soft.
Combine zucchini pulp, cheese, breadcrumbs, onion (and peppers) and seasonings.
Spoon into shells, place in baking pan.
Bake at 375 for 20 minutes or until golden.
Tip: may be made ahead of time, covered and chilled. Add 5-10 minutes to cooking time.