Stuffed Zucchini Boats

Preheat oven 350 degrees.

Spray oven proof baking dish with non stick spray.

Thoroughly wash the zucchini.

Cook in large saucepan with enough boiling water to cover until almost tender, about 15 minutes.

Drain and cool.

Slice off top 1/3 lengthwise and discard tops.

Carefully scoop out pulp to form boats, do not cut or pierce skin.

Place pulp in strainer, drain and press dry, paper towels work well.

Combine pulp with sour cream, butter, cottage or mozzeralla cheese, salt and pepper in bowl; mix well.

Spoon into zucchini boats.

Place in baking dish.

Sprinkle with parmesan and crumbs.

Bake for 15 minutes or until heated through and filling is golden brown.