Stuffed Zucchini Boats Recipe:

Preheat oven to 350 degrees F.

Trim the ends off the zucchini squash.  Cut each in half lengthwise and then cut into half widths (quartered).  Cut a thin strip off the curved side of each so that it has a flat surface to stand on (this prevents wobbling).

Plunge zucchini squash quarters into boiling salted water.  Immediately remove pot from stove and let stand 5 to 6 minutes.  Drain, then freshen in cold running water.  Drain well and place cut side down on paper towels.

With a small spoon, carefully scoop out the centers of each zucchini to form small zucchini "boats" with 1/3-inch thick walls.  Blot the cut sides with paper towels and place upside down to drain.

Blend the cream cheese, Monterey or Pepper Jack cheese, parmesan cheese, and cayenne pepper.  Place the prepared cheese filling in a resealable plastic bag.  Cut a corner in the bag and squeeze the filling out of the corner of the bag into the cavities of the zucchini "boats."

Place the cheese-filled zucchini boats on an ungreased baking pan.  Bake, uncovered, approximately 20 minute; remove from oven.

To serve, sprinkle the cooked zucchini boars with paprika and/or mined fresh herbs of your choice.

Makes 4 servings.