4 zucchini, each 6-8 inches long
2 tbsp. butter
1 sm. carrot, finely diced
1 sm. onion, finely chopped
1 tbsp. flour
2 lg. eggs
2-4 tbsp. purchased mild or hot salsa
1/4 c. diced canned chilies (optional)
3/4 c. each shredded Mozzarella and sharp Cheddar cheese
Chopped parsley

Rinse zucchini, trim off ends. Cut zucchini in half lengthwise. With spoon, scoop onto the center of each half, leaving a 1/4 inch thick shell; set shells aside. Chop centers; set aside.

In 5-6 quart pan on high, bring 3 quarts water to boil. Add zucchini shells, cook, uncovered, until just tender when pierced (about 5 minutes). Lift out and set aside to drain and cool.

In 10-12 inch fry pan over medium heat, melt butter. Add carrot and onion, stir often for 5 minutes. Add chopped zucchini, stir often, until tender (2-3 minutes). Mix in flour.

Beat eggs just to blend and pour into vegetables. Add salsa. Mix well and stir until eggs are softly set; remove from heat.

Turn zucchini cup side up. Spoon chilies equally in shells and sprinkle evenly with about 2/3 mixed cheese. Add egg mixture and top with remaining cheese. Set in 9x13 inch baking dish. Bake at 325 degrees until cheese melts and zucchini is heated through (20 minutes). Sprinkle with parsley. 8 servings.