3 medium zucchini
2 T. olive oil
1 C. finely chopped onion
1 t. salt
6 ounces cream cheese, cut into small cubes
1 1/2 C. almonds, finely chopped
1/2 C. whole grain bread crumbs
2 C. grated swiss cheese
1/2 t. nutmeg
1/4 t. ground allspice

Cut the zucchini in half lengthwise. Scoop out the insides of the zucchini, leaving a fillable shell. Save the inner pulp and chop it.
Saute the onion in the oil until translucent. Add the salt and chopped zucchini pulp and continue to cook on medium heat until the zucchini is soft. Remove from the heat. Stir the cream chese cubes into the vegetables and cover for several minutes.
In a large bowl mix together the almonds, bread crumbs, grated swiss cheese, nutmeg and allspice. When the cream cheese has softened thoroughly combine all the ingreadients.
Fill the zucchini shells and place them in a oiled 9x13 baking pan. Add water to cover the bottom of the pan about 1/4 inch deep. Tightly cover the pan so the zucchini shells will steam.
Bake covered at 350 for 30 minutes. Uncover and bake for another 5 to 10 minutes, until the filling has browned a little.