- 6 zucchini (medium sized)
- 1/3 mayonaise, low fat will work.
- 1/3 cup parmesan cheese
- 1/2 tomato, peeded, diced, and drained. (I never peel 'em really. . . )
- 1/2 onion, diced.
- Salt and pepper to taste
Chop pulp and stir in remaining ingredients. Fill shells and place in shallow pan. Salt and pepper to taste nd bake at 425 until filling mixture begins to puff and turn golden. About 20-25 minutes.