Stuffed Zucchini Boats

Cut end off zucchini and cut lengthwise in half to make 8 boats.

Hollow out inside of zucchini in a canoe fashion, leaving 1/4-inch flesh on boat.

Heat water to boiling; salt lightly. Blanch boats in water for 3 to 4 minutes until flesh is tender. Lift out gently; drain upside down on paper towels.

Melt margarine in medium pan.

Saute garlic, onion, celery, carrots and red bell pepper until tender.

Mix sauteed vegetables, bread cubes, chicken broth, marjoram, sweet basil, thyme, salt, pepper and 1/4 cup of the Parmesan cheese.

Preheat oven to 350°.

Place zucchini boats in lightly oiled shallow baking pan.

Fill boats with stuffing mix.

Sprinkle tops with remaining 1/4 cup Parmesan cheese.

Bake 10 to 15 minutes or until cheese is browned.

Makes 8 servings.