1/4 cup water
1 tbsp. butter or margarine
1/4 cup soft breadcrumbs
2 tbsp. chopped pimento-stuffed olives
2 tbsp. shredded sharp cheddar cheese
Optional: salt, pepper, garlic powder, onion powder, sage
Halve the zucchini length-wise. Core out the shell, chop up the pulp and set aside. Place the zucchini in a skillet, with the cored-out side face-down, add water, and simmer 5-6 minutes until tender. Drain. Turn the shells over and salt.
Meanwhile, in a saucepan, cook the chopped zucchini pulp in butter for 3 minutes until tender. Mix in the breadcrumbs, olives and optional seasonings. Spoon the mixture into the zucchini shells. Top with cheese and broil quickly, 2-3 minutes, until the cheese is melted, and serve.