Scrub zucchini thoroughly
with a vegetable brush. Cut off ends. Cook covered, in 1 inch
boiling salted water until tender, about 5 minutes. Cut squash
in half, lengthwise.
Scoop out insides, leaving shells. Combine
chopped scooped-out squash with remaining ingredients except
cheese for topping. Pile in shells and dot with butter.
Sprinkle with additional cheese.
Arrange in baking pan and
bake at 350
degrees for 30 minutes, or until lightly browned. 4 servings.