Instructions: Note: (1/2-minute, 2 1/2-minute or 10-minute stovetop cooking)
Cut zucchini in half lengthwise. Scoop out center, leaving a 1/4-inch thick shell. Chop pulp; set aside. Place zucchini shells in 12 x 8 x 2-inch dish.
In large skillet, over medium heat, cook zucchini pulp, mushrooms, onion, and celery in 1 tablespoon margarine until tender. Remove from skillet.
In same skillet, melt remaining margarine; stir in cereal and cook over medium heat until lightly toasted. Remove from heat; stir in broth, prepared vegetables and seasonings. Cover and cook over low heat for 5 minutes. Remove from heat; stir in egg product and pimientos. Spoon into zucchini shells. Bake at 350?F for 20 minutes or until heated through.
NOTES : Makes 6 servings
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