7-8 zucchini, about 2" in diameter
1/3 c. bread crumbs
1/3 c. grated imported Swiss cheese
1/2 c. ground cooked chicken
Olive oil
Salt, pepper & Italian herb blend

Thoroughly wash the zucchini. Place in a large pot containing enough salted water to cover and simmer for 6-8 minutes or until they are slightly firm but not quite tender. Trim away the ends of each zucchini and cut the remaining part into 1 inch slices. Using a small spoon, carefully scoop out the center of each slice, leaving a 1/4 inch base to hold the stuffing. As commercial crumbs are too fine, make bread crumbs in the blender form stale French bread.

Combine the crumbs, cheese and chicken with just enough oil to barely bind the mixture together. Season well with salt, pepper and a good Italian herb blend. Carefully spoon about 2 teaspoons of stuffing into, and mounded on, each zucchini slice. Place the Ripieni on a greased baking sheet and bake in a preheated 350 degree oven just until piping hot. Serve hot or at room temperature. Makes 36 slices.