Stuffed Zucchini

Cut zucchini in half lengthwise.

With a small spoon, scoop out zucchini centers, making 1/4-inch thick shells.

Finely chop zucchini centers.

In a large skillet over medium-high heat, combine chopped zucchini with 1 tablespoon butter and onions.

Stir often until zucchini is lightly browned, about 10 minutes.

Stir together zucchini mixture, rice, cheese and egg.

Mound filling equally into zucchini shells in a 9 x 13-inch baking pan.

Cover tightly with foil; bake in a 400° oven until zucchini shells are tender when pierced, about 20 minutes.