8 medium zucchini, washed and ends removed
1 medium tomato, cut in small pieces
¼ cup chopped salted almonds
1 tablespoon chopped
parsley
1 teaspoon finely chopped onion
½ teaspoon seasoned salt
2 teaspoons butter, melted
¼ cup cracker crumbs
1. Cook zucchini in boiling salted water until crisp-tender, 7 to 10 minutes. Drain; cool.
2 . Cut zucchini lengthwise into halves; scoop out and discard centers. Chop 2 shells coarsely; set remaining shells aside . Put chopped zucchini and tomato into a bowl. Add almonds, parsley, onion , and seasoned salt; mix well.
3 . Spoon filling into zucchini shells. Mix butter and cracker crumbs. Sprinkle over filling . Set on a cookie sheet.
4 . Place under broiler 4 inches from heat. Broil 3 minutes , or until crumbs are golden .
6 SERVINGS