Look for small, very firm zucchini squash with a shiny skin. They will be fresher and more tender than the larger ones and would therefore be a better value for your money.
4 medium zucchini
2 Tbsp sour cream
2 Tbsp butter or margarine, melted
1/4 cup cottage cheese
1 salt and pepper
1/4 cup Grated Parmesan cheese
2 Tbsp seasoned bread crumbs
Scrub zucchini. Cook in large saucepan with boiling water to cover for 15 minutes or until almost tender. Drain and cool.
Preheat oven to 350°F. Slice off top 1/3 lengthwise and discard tops. Scoop out pulp to form boats. Place pulp in strainer; drain and press dry.
Combine pulp with sour cream, butter, cottage cheese, salt and pepper in bowl; mix well. Spoon into zucchini boats. Place in greased baking dish.
Sprinkle with Parmesan and crumbs. Bake for 15 minutes or until heated through and filling is golden brown.
To speed things along, wrap each zucchini in plastic wrap and microwave on HIGH for 2 minutes. Let the squash stand, still wrapped, for an additional minute before continuing with step 2.