STUFFED ZUCCHINI

1-1/2 pounds zucchini
1 medium onion chopped (about 1/2 cup)
1/3 cup margarine or butter
1 small green pepper, chopped (about 1/2 cup)
1 jar (2 ounces) diced pimiento, drained
1 cup herb seasoned stuffing mix
1/2 cup shredded mozzarella cheese

Heat 2 inches salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add zucchini. Cover, and heat to boiling. Cook just until tender, 8 to 10 minutes; drain. Cool slightly; cut each zucchini lengthwise into halves. Spoon out pulp;chop coarsely. Place zucchini cut sides up in ungreased rectangular baking pan, 11x7x1-1/2 inches.
Cook and stir onion in margarine in 1O-inch skillet until tender. Stir in chopped pulp, green pepper, pimiento, and stuffing mix. Divide stuffing mixture among zucchini halves. Sprinkle each with about 1 tablespoons cheese. Bake uncovered in 350 degree oven until hot and cheese is melted, 25 to 30 minutes.

6 servings

Do-ahead Tip:
After baking, cover and refrigerate zucchini no longer than 24 hours. About 40 minutes before serving, bake zucchini uncovered in 350 degree oven until hot. 30 to 35 minutes.

Microwave Directions:
Place zucchini on ungreased microwavable platter or in rectangular microwavable dish, 11x7x1-1/2 inches. Cover tightly and microwave on high (100%) 3 minutes; turn zucchini over and rearrange. Cover and microwave just until tender, 2 to 4 minutes longer. Cool slightly; finish preparing zucchini as directed above. Place onion and margarine in 1-1/2 quart microwavable casserole. Microwave uncovered, stirring every minute, until tender, 2 to 3 minutes. Stir in chopped pulp, green pepper. pimiento and stuffing mix. Divide stuffing mixture among zucchini halves. Cover loosely and microwave 3 minutes. Rotate platter 1/2 turn. Microwave until hot. 2 to 4 minutes longer. Sprinkle each half with about 1 tablespoon cheese. Cover and let stand 3 minutes.