1 medium zucchini
1/4 cup water
1/8 teaspoon salt
1 Tablespoon butter or margarine
1/4 cup soft bread crumbs
2 Tablespoons chopped stuffed olives (I used Herb and Garlic cheese stuffed olives)
2 Tablespoons shredded Cheddar cheese
Cut zucchini in half lengthwise; scoop out and reserve pulp, leaving 1/4-inch shells.
Place zucchini shells, cut side down, in a skillet.
Bring to a boil; reduce heat.
Cover and simmer for 5-6 minutes or until tender; drain.
Turn shells cut side up; sprinkle with salt.
Chop zucchini pulp; sauté in a small saucepan in butter for 5 minutes or until tender.
Stir in bread crumbs and olives.
Spoon into the zucchini shells; sprinkle with cheese.
Cover and cook over medium heat (with no added water) for 5 minutes or until cheese is melted.
If you want it more toasted, place under broiler 1 minute.