Olive-Cheese Zucchini Boats
1 medium zucchini
1/4 cup water
1/8 teaspoon salt
1 tablespoon butter
1/4 cup soft bread crumbs
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons shredded cheddar cheese
Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving 1/4-in. shells. Place zucchini shells, cut side down, in a skillet. Add water. Bring to a boil; reduce heat. Cover and simmer for 5-6 minutes or until tender; drain.
Turn shells cut side up; sprinkle with salt. Chop zucchini pulp; saute in a small saucepan in butter for 5 minutes or until tender. Stir in bread crumbs and olives. Spoon into the zucchini shells; sprinkle with cheese. Cover and cook over medium heat (with no added water) for 5 minutes or until cheese is melted. Makes 2 servings.
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