Baked Stuffed Zucchini

4 medium zucchini squash
6 slices day-old bread
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed dried leaf thyme or sage
1/3 cup chopped onion
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup (4 ounces) shredded Cheddar cheese

Wash squash; cut off both ends. Blanch in boiling salted water until tender but still firmly shaped, approximately 10 minutes. Remove, cool in cold water and drain. Halve lengthwise and scoop out flesh, leaving a thick enough edge to hold stuffing; set zucchini shells aside. Chop scooped-out zucchini; put into strainer to drain excess water. In food processor or blender, crumble bread. Toss with salt, pepper, thyme, onion, egg, butter or margarine, and squash meat; mix thoroughly. Place squash shells into well-oiled baking pan; fill with stuffing mixture. Top with shredded cheese. Bake at 375 degrees F. for 20 minutes or until tender and brown. Makes 4 servings, allowing 2 halves per serving.

Note: Any stuffing mixture may be used.

(Source: Managing Your Meals, A year's Worth of Menus, Shopping Lists, and Recipes for Delicious, Nutritious, and Economical Meals - Winnifred C. Jardine, pg. 189)