Olive-Cheese Zucchini Boats

Here is another great recipe to use up all that leftover zucchini from summers crop. This recipe yeilds only 2 servings, so double up if desired.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  medium zucchini
• 1⁄4 cup water
•  salt
• 1  tablespoon butter
• 1⁄4 cup  soft breadcrumbs
• 2  tablespoons  chopped  stuffed olives
• 1⁄4-1⁄2 cup  shredded cheddar cheese

Directions

1. Cut zucchini in half lenghwise; scoop out, and reserve pulp, leaving 1/4-inch shells.
2. Place zucchini shells, cut side down, in a skillet.
3. Add water, bring to boil, reduce heat.
4. Cover and simmer for 5-6 minutes or until tender; drain.
5. Turn shells cut side up; sprinkle with salt.
6. Chop the zucchini pulp; saute in small saucepan in butter for 5 minutes or until tender.
7. Stir in the breadcrumbs and olives.
8. Spoon into the zucchini shells; sprinkle with cheddar cheese.
9. Cover, and cook over medium heat (with no added water) for 5 minutes, or until cheese is melted.