An Hors D'œuvre For Your Tasting Pleasure

This is a great hors d'œuvree recipe that is also really easy. I made it for everyone (Justin, Michelle & Bryce & kids, Mom & Dad & Marquie) on Sunday and everyone seemed to really like it (I don't like it because I don't like mushrooms). Michelle and Mom are talking about trying to make it into a casserole with one of Michelle's gigantic zucchinis, so I guess they'll have to let you know how that turns out.

Stuffed Zucchini

• 3 small zucchini, with ends removed, cut in half, lengthwise
• 3/4 cup stove top stuffing mix
• 1/3 cup mushrooms, drained, chopped
• 1 Tbs. melted butter
• 3/8 tsp. salt
• dash pepper
• 6 Tbs. Shredded cheddar cheese

Add zucchini to boiling water and boil 5 minutes. Remove zucchini from the water and cool under running cold water. Using a melon ball tool, remove the center portion of the zucchini to be used later in the stuffing. (Leave at least 1/4" of flesh on the peeling.)

Combine croutons, mushrooms, margarine, seasonings. Chop the reserved center of the zucchini and add to crouton mixture, stir to mix. Fill the outside part of the zucchini with the mushroom mixture. Top with cheese; then broil until lightly-browned. Cut into bite-sized pieces if desired.