(usually barefoot) meg

Description:
For those days when your garden runneth over....

Ingredients:
2 medium zucchini (6 to 7 inches each) - halved lengthwise
2 teaspoons olive oil or butter
2 jumbo garlic cloves - chopped fine, or grated teeny
1/3 cup dry bread crumbs or one slice whole wheat bread
2 tablespoons chopped fresh marjoram, tarragon, basil or thyme
salt and pepper to taste
1/2 grated or sliced mozzarella cheese

Directions:
Scoop out the insides of the zucchini leaving a 3/8 inch thick shell. Steam the shells, cut side down, for about 5 minutes. Coarsely chop the pulp.

Sauté onions and garlic in butter/olive oil until translucent to slightly browned. Add chopped zucchini pulp and sauté for another 5 minutes or so. Add bread crumbs, chopped herbs, salt and pepper. Scoop this mixture into the zucchini shells and place on a baking pan. Cover with shredded (or sliced) cheese and put under the broiler until the cheese is melted. (about 2 minutes)