2-3 tbsp. oil, olive or vegetable
2 sm. onions, chopped
3 cloves garlic, chopped
1 tbsp. chopped parsley
2 med. size zucchini, peeled, scooped out & chopped
2 slices turkey ham, diced fine
3 plum tomatoes, chopped
1 lg. egg
2 tbsp. grated cheese
2 slices Mozzarella, sm. dice
2 tbsp. Italian bread crumbs, Progresso
1/4 tsp. oregano
1/8 tsp. fines herbs
1/8 tsp. crushed Italian pepper

1. Heat oil in a large skillet and saute onions until translucent. Add the garlic and saute until the garlic begins to impart its aroma. Then add the parsley and saute a minute or so. Then add the ham and let cook a couple of minutes. Add the zucchini, stir all together and let cook slightly, add the tomatoes, season with salt, black pepper and the Italian pepper and saute 3 to 4 minutes or until cooked.

2. Remove pan from the fire and add the egg, the grated cheese, bread crumbs, half the Mozzarella, oregano and the fines herbs.

3. Mix all together thoroughly, taste and adjust seasonings if needed. Check consistency add more bread crumbs if too loose.

4. Fill the scooped out zucchini with the cooked mixture and top with the other half of the Mozzarella cheese.

5. Bake covered in a 350 degree oven until zucchini is tender when pierced with a fork. Remove the cover the last minute or so to allow to dry a little. Serves 4.

NOTE: If you desire a more cheesy taste, sprinkle tops of stuffed zucchini with grated cheese. Bake the scooped out zucchini in a greased baking dish or pan, seasoned with salt and pepper until slightly firm.