Stuffed Zucchini

Directions

1. 1
   Cut zucchini in half lengthwise.
2. 2
   With a small spoon, scoop out zucchini centers, making 1/4-inch thick shells.
3. 3
   Finely chop zucchini centers.
4. 4
   In a large skillet over medium-high heat, combine chopped zucchini with 1 tablespoon butter and onions.
5. 5
   Stir often until zucchini is lightly browned, about 10 minutes.
6. 6
   Stir together zucchini mixture, rice, cheese and egg.
7. 7
   Mound filling equally into zucchini shells in a 9 x 13-inch baking pan.
8. 8
   Cover tightly with foil; bake in a 400° oven until zucchini shells are tender when pierced, about 20 minutes.