Total Calories: 171
Wash and trim ends of zucchini. Cook, covered, in boiling salted water 5–8 minutes; drain. Cut in half lengthwise. Scoop out center of each. Chop up and combine with bread crumbs, onion, tomato, seasonings, and margarine. Toss lightly. Fill shells and place in baking dish. Heat cheese and milk in saucepan over low heat, stirring until sauce is smooth. Pour sauce over stuffed zucchini. Bake in 350° oven 25–30 minutes.
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