Stuffed Zuchinni

4 med. zuchinni
1 med tomato, chopped
1 1/2 c. grated jack cheese
1/2 tsp. salt
1/2 tsp. seasoning salt
1/8 tsp. pepper
1/8 tsp. garlic salt
1 tbs. parsley
1/2 tsp. oregano
parmesean cheese
Cut tops off zuchinni & place in boiling
salted water for 10 min. Remove & let cool.
Slice each zuchinni lengthwise, scoop out
seeds & pulp. Chop seeds & pulp finely
& mix with tomato, cheese & seasonings.
Spoon into zuchinni shells, Sprinkle with
parmesean cheese. Place in shallow pan
& bake 400