Cook whole, unpeeled large zucchini in boiling water until tender (about 10 minutes). Drain and cut in half lengthwise. Scoop out centers and discard. You are then ready to stuff with following combinations. When filled, bake at 350 degrees for about 30 minutes.

ITALIAN STUFFING:

1/2 lb. bulk pork sausage, browned & drained, cooked with
1 sm. onion, finely chopped
1/2 c. fine bread crumbs
1/4 c. catsup
1 egg, beaten
1/4 tsp. salt
1/4 tsp. thyme
1/3 c. grated Parmesan cheese

SAVORY STUFFING:

2 c. bread crumbs
1/3 c. grated Parmesan cheese
1 beaten egg
1 sm. onion, minced
2 tbsp. parsley, minced
Salt & pepper
Dot with butter

MEAT STUFFING:

1 lb. lean ground beef, browned
2 eggs, beaten
4 tbsp. Parmesan cheese, grated
2 tbsp. bread crumbs
Salt & pepper
4 tbsp. tomato paste, diluted with 1 c. warm water to pour on top

WALDORF STUFFING:

1 c. apple, finely chopped
1/2 c. celery, finely chopped
1/4 c. raisins
1/4 c. almonds, chopped
1 green onion, finely chopped

SPINACH STUFFING:

1 (10 oz.) pkg. frozen chopped spinach, cooked & drained
2 tbsp. flour
1/2 c. milk
1/3 c. shredded Cheddar cheese
Crumbled cooked bacon or bacon bits