Stuffed Zucchini Serving Size : 8 4 medium zucchini (about 2 pounds) 1 medium onion -- chopped (about 1/2 cup) 1/4 cup margarine or butter (1/2 stick) 1 4 ounce can chopped green chiles -- drained 1 2 ounce jar diced pimientos -- drained 1 1/2 cups herb-seasoned stuffing mix (dry) 3/4 cup shredded Mozzarella or Monterey Jack cheese Heat 2 inches water (salted if desired) to boiling. Add zucchini. Heat to boiling; reduce heat. Cover and simmer just until tender, 8 to 10 minutes; drain. Cool slightly; cut each zucchini lengthwise in half. Spoon out pulp; chop coarsely. Place zucchini, cut sides up, in ungreased baking dish, 13 × 9 × 2 inches. Heat oven to 350º. Cook and stir onion in margarine in 10-inch skillet until onion is tender. Stir in chopped pulp, chiles, pimientos and stuffing mix. Divide stuffing mixture among zucchini halves. Sprinkle each with about 1 tablespoon cheese. Bake uncovered until hot, 30 to 35 minutes.