6 zucchini

cup chopped onion

4 cloves garlic, finely chopped

tsp. dried basil

tsp. dried rosemary leaves, crumbled

1/8 tsp. dried thyme

tsp. red pepper flakes, crushed

4 slices bread crumbled

4 ounces mexican cheese shredded

salt and pepper to taste.


Preheat oven to 375 degrees.


Bring pot of water to boiling.


Meanwhile scrub zucchini and cut in half lengthwise. With

spoon carefully scoop out flesh, leaving inch shell all around.

Finely chop the pulp and place in a bowl.


Slip zucchini shell into boiling water and cook until tender

about 6 minutes. Line a large tray with paper toweling. With a

slotted spoon remove zucchini to paper towel lined tray to drain.


Meanwhile cook the onion and garlic with oil in medium skillet

stirring occasionally, until tender and soft. Add chopped zucchini

pulp, basil, rosemary, thyme, and red-pepper flakes. Cook stirring

about 7 minutes more. Remove the skillet from the heat. Mix in

bread, half of the cheese, salt and pepper.


Spoon zucchini stuffing mixture into the zucchini shells, dividing

equally. Sprinkle top of the stuffing with the remaining shredded

cheese and "fake bacon bits" if desired. Arrange zucchini boats on

a baking pan.


Bake in oven for 10 minutes or until the zucchini and stuffing

are heated through.


If you want to have a sauce on the side use marinara.