Recipes:
## **Stuffed Zucchini Boats**
**Serves 4**
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### **Ingredients**
* 4 medium zucchini
* 2 tablespoons sour cream
* 2 tablespoons butter or margarine, melted
* 1/4 cup cottage cheese
* Salt and pepper
* 1/4 cup grated Parmesan cheese
* 2 tablespoons seasoned bread crumbs
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### **Make Ahead**
Pre-cook the zucchini through **step 1** and refrigerate for **8 hours**, or until ready to use.
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### **Variation**
For a cheesier taste and a colorful presentation, substitute **shredded Cheddar cheese** for the Parmesan.
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### **Directions**
1. Scrub zucchini. Cook in large saucepan with boiling water to cover for **15 minutes** or until almost tender. Drain and cool.
2. Preheat oven to **350°F**. Slice off top **1/3 lengthwise** and discard tops. Scoop out pulp to form boats. Place pulp in strainer; drain and press dry.
3. Combine pulp with sour cream, butter, cottage cheese, salt and pepper in bowl; mix well. Spoon into zucchini boats. Place in greased baking dish.
4. Sprinkle with Parmesan and crumbs. Bake for **15 minutes** or until heated through and filling is golden brown.
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### Make It Quicker
To speed things along, wrap each zucchini in plastic wrap and microwave on **HIGH for 2 minutes**. Let the squash stand, still wrapped, for an additional minute before continuing with step 2.
